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Finlay AH, Boyland EJ, Jones A, Langfield T, Bending E, Malhi MS, Robinson E. Passive overconsumption? Limited evidence of compensation in meal size when consuming foods high in energy density: Two randomised crossover experiments. Appetite 2024; 200:107533. [PMID: 38825014 DOI: 10.1016/j.appet.2024.107533] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/15/2023] [Revised: 01/04/2024] [Accepted: 05/27/2024] [Indexed: 06/04/2024]
Abstract
Research has drawn contradictory conclusions as to whether humans adjust meal size based on meal energy density (ED) or exhibit 'passive overconsumption'. Recent observational research has suggested that meal EDs greater than 1.7-2 kcal/g are compensated for through consumption of smaller meal sizes. We tested the relationship between ED and meal size by examining energy intake of meals at three levels of ED: low (∼1.0 kcal/g), medium (1.7-2.0 kcal/g) and high (>3.0 kcal/g). Two randomised, crossover experiments were conducted with adult participants. In experiment 1 (n = 34, 62% female, mean age 37.4 years), participants were served a lunch including a familiar low, medium or high ED dessert to eat ad libitum. In experiment 2 (n = 32, 66% female, mean age 36.4 years), participants were served a lunch meal manipulated to be low, medium or high ED to eat ad libitum. For experiment 2, later energy intake (post-meal energy intake) was also measured. In experiment 1, participants consumed a similar amount of energy from the low vs. medium ED food. The high ED food was associated with an increased intake of approximately 240 kcals compared to medium (p < 0.001, Cohen's d = 2.31) and low (p < 0.001, Cohen's d = 4.42) ED foods. In experiment 2, there were no significant differences in meal size (grams) between ED meals, resulting in a largely linear relationship between meal ED and energy intake across the three ED conditions ('passive overconsumption'). There were no differences in later energy intake between ED conditions. Contrary to recent suggestions, foods higher in ED were not associated with adjustments to meal size and were associated with increased energy intake across two experiments. Reformulation of foods high in ED may be an effective population level approach to reducing energy intake and obesity. Clinical trial registry number: NCT05744050; https://clinicaltrials.gov/ct2/show/NCT05744050.
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Affiliation(s)
- Amy H Finlay
- Department of Psychology, University of Liverpool, United Kingdom.
| | - Emma J Boyland
- Department of Psychology, University of Liverpool, United Kingdom
| | - Andrew Jones
- Department of Psychology, Liverpool John Moores University, United Kingdom
| | - Tess Langfield
- Department of Psychology, University of Liverpool, United Kingdom
| | - Eve Bending
- Department of Psychology, University of Liverpool, United Kingdom
| | - Manraj S Malhi
- Department of Psychology, University of Liverpool, United Kingdom
| | - Eric Robinson
- Department of Psychology, University of Liverpool, United Kingdom
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2
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Gonzalez JT. Are all sugars equal? Role of the food source in physiological responses to sugars with an emphasis on fruit and fruit juice. Eur J Nutr 2024; 63:1435-1451. [PMID: 38492022 PMCID: PMC11329689 DOI: 10.1007/s00394-024-03365-3] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/30/2023] [Accepted: 03/01/2024] [Indexed: 03/18/2024]
Abstract
High (free) sugar intakes can increase self-reported energy intake and are associated with unfavourable cardiometabolic health. However, sugar source may modulate the effects of sugars due to several mechanisms including the food matrix. The aim of this review was to assess the current state of evidence in relation to food source effects on the physiological responses to dietary sugars in humans relevant to cardiometabolic health. An additional aim was to review potential mechanisms by which food sources may influence such responses. Evidence from meta-analyses of controlled intervention trials was used to establish the balance of evidence relating to the addition of sugars to the diet from sugar-sweetened beverages, fruit juice, honey and whole fruit on cardiometabolic outcomes. Subsequently, studies which have directly compared whole fruit with fruit juices, or variants of fruit juices, were discussed. In summary, the sources of sugars can impact physiological responses, with differences in glycaemic control, blood pressure, inflammation, and acute appetite. Longer-term effects and mechanisms require further work, but initial evidence implicates physical structure, energy density, fibre, potassium and polyphenol content, as explanations for some of the observed responses.
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Affiliation(s)
- Javier T Gonzalez
- Centre for Nutrition, Exercise and Metabolism, University of Bath, Bath, UK.
- Department for Health, University of Bath, Bath, BA2 7AY, UK.
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3
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Tan R, Tang Q, Xia B, Fu C, Wang L. Organic acid treatments on citrus insoluble dietary fibers and the corresponding effects on starch in vitro digestion. Int J Biol Macromol 2024:134082. [PMID: 39084968 DOI: 10.1016/j.ijbiomac.2024.134082] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/30/2024] [Revised: 07/09/2024] [Accepted: 07/20/2024] [Indexed: 08/02/2024]
Abstract
Three environmentally friendly organic acids, acetic acid, citric acid and oxalic acid, were used to treat citrus insoluble dietary fiber (CIDF) in present study, aiming to explore the changes in structural properties as well as their inhibitory effects on starch digestion. The results showed that organic acid treatment significantly reduced the particle size of all three CIDFs, with rougher and folded surfaces, improved crystallinity and thermal stability. During in vitro digestion, it was found that organic acid treatment could increase the particle size and viscosity of digestion, and also effectively enhance the inhibitory ability of α-glucosidase activity, resulting in a further blockage of starch digestion. The starch digestion in oxalic acid-treated group (with 3 wt% addition) was significantly reduced by 18.72 % compared to blank group and 9.05 % compared to untreated. These findings provide evidence of the potential of organic acid-treated insoluble dietary fiber as a functional food.
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Affiliation(s)
- Ruilin Tan
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, China; Hubei Key Laboratory of Fruit & Vegetable Processing & Quality Control, Huazhong Agricultural University, Wuhan, Hubei 430070, China
| | - Qingmiao Tang
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, China; Hubei Key Laboratory of Fruit & Vegetable Processing & Quality Control, Huazhong Agricultural University, Wuhan, Hubei 430070, China
| | - Bin Xia
- Wuhan Sanji Food Technology Co., Ltd., Wuhan, Hubei 430070, China
| | - Caixia Fu
- HuBei TuLaoHan Ecological Agriculture Technology Co., Ltd., Yichang, Hubei 443000, China
| | - Lufeng Wang
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, China; Hubei Key Laboratory of Fruit & Vegetable Processing & Quality Control, Huazhong Agricultural University, Wuhan, Hubei 430070, China; Wuhan Sanji Food Technology Co., Ltd., Wuhan, Hubei 430070, China.
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4
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Arnal M, Salcedo L, Talens P, Ribes S. Role of Food Texture, Oral Processing Responses, Bolus Properties, and Digestive Conditions on the Nutrient Bioaccessibility of Al Dente and Soft-Cooked Red Lentil Pasta. Foods 2024; 13:2341. [PMID: 39123533 PMCID: PMC11311959 DOI: 10.3390/foods13152341] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/28/2024] [Revised: 06/14/2024] [Accepted: 07/22/2024] [Indexed: 08/12/2024] Open
Abstract
The purpose of this study was to assess the impact of food texture, oral processing, bolus characteristics, and in vitro digestive conditions on the starch and protein digestibility of al dente and soft-cooked commercial red lentil pasta. For that, samples were cooked as suggested by the provider and their texture properties were promptly analysed. Then, normal and deficient masticated pasta boluses were produced by four healthy subjects, characterised in terms of their oral processing, bolus granulometry, texture and viscoelastic properties, and finally subjected to static in vitro digestion, according to the INFOGEST consensus for both adults and the older adult population. Normal masticated boluses exhibited greater saliva impregnation and lower proportions of large particles, hardness, and stiffness than deficient masticated boluses. Likewise, insufficiently masticated al dente-cooked pasta boluses caused a delay in oral starch digestion owing to the larger particles attained during food oral processing, while reduced intestinal conditions in the elderly only interfere with the release of total soluble proteins in all samples. This work evidences the importance of considering the initial texture of products, oral capabilities, processing behaviour, and physical and mechanical properties of food boluses in digestion studies, opening new prospects in designing pulse-based foods that meet the nutritional requirements of the world's population.
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Affiliation(s)
| | | | - Pau Talens
- Instituto Universitario de Ingeniería de Alimentos—Food UPV, Universitat Politècnica de València, Camino de Vera s/n, 46022 Valencia, Spain; (M.A.); (L.S.); (S.R.)
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5
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Huang G, McClements DJ, He K, Zhang Z, Lin Z, Xu Z, Zou Y, Jin Z, Chen L. Review of formation mechanisms and quality regulation of chewiness in staple foods: Rice, noodles, potatoes and bread. Food Res Int 2024; 187:114459. [PMID: 38763692 DOI: 10.1016/j.foodres.2024.114459] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/28/2024] [Revised: 04/26/2024] [Accepted: 05/01/2024] [Indexed: 05/21/2024]
Abstract
Staple foods serve as vital nutrient sources for the human body, and chewiness is an essential aspect of food texture. Age, specific preferences, and diminished eating functions have broadened the chewiness requirements for staple foods. Therefore, comprehending the formation mechanism of chewiness in staple foods and exploring approaches to modulate it becomes imperative. This article reviewed the formation mechanisms and quality control methods for chewiness in several of the most common staple foods (rice, noodles, potatoes and bread). It initially summarized the chewiness formation mechanisms under three distinct thermal processing methods: water medium, oil medium, and air medium processing. Subsequently, proposed some effective approaches for regulating chewiness based on mechanistic changes. Optimizing raw material composition, controlling processing conditions, and adopting innovative processing techniques can be utilized. Nonetheless, the precise adjustment of staple foods' chewiness remains a challenge due to their diversity and technical study limitations. Hence, further in-depth exploration of chewiness across different staple foods is warranted.
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Affiliation(s)
- Guifang Huang
- School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China; State Key Laboratory of Food Science and Resources, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China
| | | | - Kuang He
- School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China
| | - Zipei Zhang
- Food Science Program, University of Missouri, Columbia, MO 65211, USA
| | - Ziqiang Lin
- School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China
| | - Zhenlin Xu
- School of Food Science and Technology, South China Agricultural University, Guangzhou 510642, China
| | - Yidong Zou
- Skystone Feed Co., Ltd., Wuxi 214258, China
| | - Zhengyu Jin
- School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China; State Key Laboratory of Food Science and Resources, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China
| | - Long Chen
- School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China; State Key Laboratory of Food Science and Resources, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China; School of Food Science and Technology, South China Agricultural University, Guangzhou 510642, China.
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6
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Harper MM, Cunningham PM, Forde CG, Hayes JE. Unit size influences ad libitum intake in a snacking context via eating rate. Appetite 2024; 197:107300. [PMID: 38462053 DOI: 10.1016/j.appet.2024.107300] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/11/2023] [Revised: 03/06/2024] [Accepted: 03/07/2024] [Indexed: 03/12/2024]
Abstract
Geometric and textural properties of food, like unit size, have previously been shown to influence energy intake. While mechanism(s) driving this effect are unclear, unit size may relate to intake by affecting eating microstructure (e.g., eating rate, bite size). In a randomized crossover study, we investigated relationships between unit size, eating microstructure, and intake. Adults (n = 75, 75% women) consumed an ad libitum snack three times in our laboratory. This snack was a 70-g portion (∼2.5 servings) of one of three sizes of pretzel (small, medium, large). Intake was measured in grams by difference in weight before and after the snack. Each session was video recorded to measure eating microstructure; snack duration (min) and number of bites were annotated and used to calculate mean eating rate (g/min) and mean bite size (g/bite). Results revealed unit size influenced intake (grams and kcal; both p's ≤ 0.001), such that participants consumed 31% and 22% more of the large pretzels (16.9 ± 2.3 g) compared to the small (12.9 ± 2.3 g) and medium sizes (13.8 ± 2.3 g), respectively. Unit size also influenced eating rate and bite size (both p's < 0.001); the largest pretzel size yielded the fastest eating rate and largest mean bite size. Further analysis revealed that after accounting for eating microstructure, the effects of unit size on intake were no longer significant, suggesting eating microstructure was driving these effects. Together, these findings indicate that unit size influences intake by affecting eating microstructure and that food properties like unit size can be leveraged to moderate snack intake.
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Affiliation(s)
- Madeline M Harper
- Sensory Evaluation Center, The Pennsylvania State University, USA; Department of Food Science, The Pennsylvania State University, USA
| | - Paige M Cunningham
- Sensory Evaluation Center, The Pennsylvania State University, USA; Department of Food Science, The Pennsylvania State University, USA
| | - Ciarán G Forde
- Division of Human Nutrition, Wageningen University, the Netherlands
| | - John E Hayes
- Sensory Evaluation Center, The Pennsylvania State University, USA; Department of Food Science, The Pennsylvania State University, USA.
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7
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Meseldzija S, Ruzic J, Spasojevic J, Momcilovic M, Moeini A, Cabrera-Barjas G, Nesic A. Alginate Cryogels as a Template for the Preparation of Edible Oleogels. Foods 2024; 13:1297. [PMID: 38731668 PMCID: PMC11083851 DOI: 10.3390/foods13091297] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/03/2024] [Revised: 04/15/2024] [Accepted: 04/20/2024] [Indexed: 05/13/2024] Open
Abstract
A high consumption of solid fats is linked to increased inflammation and a risk of cardiovascular diseases. Hence, in recent years, there has been increasing interest in the development of oleogels as a fat substitute in food products. Oleogels are edible gels that contain a large amount of liquid oils entrapped in a 3D network and that can potentially be applied to spreads, bakery goods, meat, and dairy products in order to lower their saturated fat content while maintaining a desirable food texture and mouthfeel. In this work, alginate cryogels were studied as templates for three different edible oils in the process of oleogel formation. Two different freezing regimes to obtain cryogels were employed in order to evaluate better the textural and morphological capabilities of cryogels to adsorb and retain edible oils. It was shown that rapid freezing in liquid nitrogen produces alginate cryogels with a lower density, higher porosity, and a greater ability to adsorb the tested oils. The highest uptake and holding oil capacity was achieved for olive oil, which reached a value of 792% and 82%, respectively. The best chewiness was found for an oleogel containing olive oil, whereas oleogels with the other two tested oils showed better springiness. Hence, the results presented in this work demonstrated that alginate-based cryogels can be effectively used as templates for oleogels and potentially find applications in the food industry.
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Affiliation(s)
- Sladjana Meseldzija
- Vinca Institute of Nuclear Sciences, National Institute of the Republic of Serbia, University of Belgrade, Mike Petrovica–Alasa 12–14, 11 000 Belgrade, Serbia; (S.M.); (J.R.); (J.S.)
| | - Jovana Ruzic
- Vinca Institute of Nuclear Sciences, National Institute of the Republic of Serbia, University of Belgrade, Mike Petrovica–Alasa 12–14, 11 000 Belgrade, Serbia; (S.M.); (J.R.); (J.S.)
| | - Jelena Spasojevic
- Vinca Institute of Nuclear Sciences, National Institute of the Republic of Serbia, University of Belgrade, Mike Petrovica–Alasa 12–14, 11 000 Belgrade, Serbia; (S.M.); (J.R.); (J.S.)
| | - Milan Momcilovic
- Faculty of Sciences and Mathematics, University of Nis, Visegradska 33, 18 000 Nis, Serbia;
| | - Arash Moeini
- TUM School of Life Sciences, Technical University of Munich, D-85354 Freising, Germany;
| | - Gustavo Cabrera-Barjas
- Facultad de Ciencias para el Cuidado de la Salud, Universidad San Sebastian, Campus Las Tres Pascualas, Lientur 1457, Concepción 4080871, Chile;
| | - Aleksandra Nesic
- Vinca Institute of Nuclear Sciences, National Institute of the Republic of Serbia, University of Belgrade, Mike Petrovica–Alasa 12–14, 11 000 Belgrade, Serbia; (S.M.); (J.R.); (J.S.)
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8
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D’Angelo Campos A, Ng SW, McNeel K, Hall MG. How Promising Are "Ultraprocessed" Front-of-Package Labels? A Formative Study with US Adults. Nutrients 2024; 16:1072. [PMID: 38613105 PMCID: PMC11013171 DOI: 10.3390/nu16071072] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/05/2024] [Revised: 03/29/2024] [Accepted: 04/03/2024] [Indexed: 04/14/2024] Open
Abstract
High levels of food processing can have detrimental health effects independent of nutrient content. Experts and advocates have proposed adding information about food processing status to front-of-package labeling schemes, which currently exclusively focus on nutrient content. How consumers would perceive "ultraprocessed" labels has not yet been examined. To address this gap, we conducted a within-subjects online experiment with a convenience sample of 600 US adults. Participants viewed a product under three labeling conditions (control, "ultraprocessed" label, and "ultraprocessed" plus "high in sugar" label) in random order for a single product. The "ultraprocessed" label led participants to report thinking more about the risks of eating the product and discouraging them from wanting to buy the product more than the control, despite not grabbing more attention than the control. The "ultraprocessed" plus "high in sugar" labels grabbed more attention, led participants to think more about the risks of eating the product, and discouraged them from wanting to buy the product more than the "ultraprocessed" label alone. "Ultraprocessed" labels may constitute promising messages that could work in tandem with nutrient labels, and further research should examine how they would influence consumers' actual intentions and behaviors.
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Affiliation(s)
- Aline D’Angelo Campos
- Department of Health Behavior, Gillings School of Global Public Health, University of North Carolina at Chapel Hill, Chapel Hill, NC 27599, USA;
- Carolina Population Center, University of North Carolina at Chapel Hill, Chapel Hill, NC 27516, USA;
| | - Shu Wen Ng
- Carolina Population Center, University of North Carolina at Chapel Hill, Chapel Hill, NC 27516, USA;
- Department of Nutrition, Gillings School of Global Public Health, University of North Carolina at Chapel Hill, Chapel Hill, NC 27599, USA
| | - Katherine McNeel
- National Institute of Diabetes and Digestive and Kidney Diseases, Bethesda, MD 20892, USA
| | - Marissa G. Hall
- Department of Health Behavior, Gillings School of Global Public Health, University of North Carolina at Chapel Hill, Chapel Hill, NC 27599, USA;
- Carolina Population Center, University of North Carolina at Chapel Hill, Chapel Hill, NC 27516, USA;
- Lineberger Comprehensive Cancer Center, University of North Carolina at Chapel Hill, Chapel Hill, NC 27599, USA
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9
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Bolhuis DP, Dekker M, Renzetti S. Spread it on thick? Relative effects of condiment addition and slice thickness on eating rate of bread. Food Funct 2024; 15:3838-3847. [PMID: 38511992 DOI: 10.1039/d3fo05686d] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/22/2024]
Abstract
Manipulating eating rate (ER) by food properties may enhance or reduce food intake. Within composite foods, such as bread with condiments, the shape of carrier food and the use of condiments are known to influence ER. However, not much is known about their quantitative impacts and interactions. This study investigates the effect of bread slice thickness and addition of condiment on oral processing (ER, chews per g, bite size). In a full factorial design, 30 participants (BMI 21.6 ± 2.0 kg m-2, 23.3 ± 2.1 year) consumed two types of bread (wholewheat (WB); and sourdough (SB)), in three different slice thicknesses (1, 2, 4 cm), with three conditions of margarine addition (0, 2, 4 g per slice of 28 cm2). The results showed that addition of margarine in both breads led to ∼50% higher ER in a non-linear fashion mainly via less chews per g (all P < 0.001). Increasing bread slice thickness in both breads, resulted in ∼15% higher ER, mainly via larger bite sizes (all P < 0.001). The addition of margarine reduced or overruled the effect of slice thickness on all oral processing characteristics (interaction margarine × slice thickness, all P < 0.01). Perceived sensory dryness showed a strong negative correlation with ER. In conclusion, this study highlighted the importance of bread slice thickness, amount of a condiment, and their interactions in controlling ER. Lubrication of the dry crumbs was a main mechanism in controlling ER in this study. These insights can help the design of products with lower ER.
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Affiliation(s)
- Dieuwerke P Bolhuis
- Food Quality and Design group, Wageningen University, Netherlands.
- Wageningen Food and Biobased Research, Wageningen University & Research, Netherlands
| | - Matthijs Dekker
- Food Quality and Design group, Wageningen University, Netherlands.
| | - Stefano Renzetti
- Wageningen Food and Biobased Research, Wageningen University & Research, Netherlands
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10
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Ross CF, Bernhard CB, Surette V, Hasted A, Wakeling I, Smith-Simpson S. The influence of food sensory properties on eating behaviours in children with Down syndrome. Food Res Int 2024; 175:113749. [PMID: 38128994 DOI: 10.1016/j.foodres.2023.113749] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/08/2023] [Revised: 11/15/2023] [Accepted: 11/22/2023] [Indexed: 12/23/2023]
Abstract
Developing new food products for children is challenging, particularly in vulnerable groups including children with Down syndrome (DS). Focusing on children with DS, the aim of this study was to study the influence of parent liking on acceptance of food products by children with DS and demonstrate the influence of food sensory properties on indicators of food acceptance, food rejection, and challenging eating behaviours. Children (ages 1158 months) with DS (n = 111) participated in a home use test evaluating snack products with varying sensory properties as profiled by a trained sensory panel. Parents recorded their children's reactions to each food product; trained coders coded videos for eating behaviours. To understand the influence of each sensory modality on eating behaviour, ordered probit regression models were run. Results found a significant correlation between the parent liking and overall child disposition to the food (p < 0.05). From the regression analysis, the inclusion of all food sensory properties, including texture, flavour, taste, product shape and size, improved the percentage of variance explained in child mealtime behaviours and overall disposition over the base model (containing no sensory modalities), with texture having the largest influence. Overstuffing the mouth, a challenging eating behaviour, was most influenced by product texture (children ≥ 30 months), and product texture and size (children < 30 months). In both age groups, coughing/choking/gagging was most influenced by food texture and was associated with a product that was grainy and angular (sharp corners). In both age groups, product acceptance was associated with a product that was dissolvable, crispy, and savoury while rejection was associated with a dense, gummy and fruity product. These results suggest that a dissolvable, crispy texture, with a cheesy or buttery flavour are the sensory properties important in a desirable flavoured commercial snack product for children with DS; however, overall disposition must be balanced against mouth overstuffing.
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Affiliation(s)
- Carolyn F Ross
- School of Food Science, Washington State University, Pullman, WA, USA.
| | - C B Bernhard
- School of Food Science, Washington State University, Pullman, WA, USA
| | - Victoria Surette
- School of Food Science, Washington State University, Pullman, WA, USA
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11
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Visioli F, Marangoni F, Fogliano V, Del Rio D, Martinez JA, Kuhnle G, Buttriss J, Da Costa Ribeiro H, Bier D, Poli A. The ultra-processed foods hypothesis: a product processed well beyond the basic ingredients in the package. Nutr Res Rev 2023; 36:340-350. [PMID: 35730561 DOI: 10.1017/s0954422422000117] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Abstract
The NOVA classification of food items has become increasingly popular and is being used in several observational studies as well as in nutritional guidelines and recommendations. We propose that there is a need for this classification and its use in the formulation of public health policies to be critically discussed and re-appraised. The terms 'processing' and 'ultra-processing', which are crucial to the NOVA classification, are ill-defined, as no scientific, measurable or precise reference parameters exist for them. Likewise, the theoretical grounds of the NOVA classification are unclear and inaccurate. Overall, the NOVA classification conflicts with the classic, evidence-based evaluation of foods based on composition and portion size because NOVA postulates that the food itself (or how much of it is eaten) is unimportant, but rather that dietary effects are due to how the food is produced. We contend that the NOVA system suffers from a lack of biological plausibility so the assertion that ultra-processed foods are intrinsically unhealthful is largely unproven, and needs further examination and elaboration.
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Affiliation(s)
- Francesco Visioli
- Department of Molecular Medicine, University of Padova, Padova, Italy
- IMDEA-Food, CEI UAM+CSIC, Madrid, Spain
| | | | - Vincenzo Fogliano
- Food Quality and Design Group, Wageningen University and Research, Wageningen, The Netherlands
| | - Daniele Del Rio
- Department of Food and Drugs, Human Nutrition Unit, University of Parma, Parma, Italy
| | | | - Gunter Kuhnle
- Department of Food and Nutritional Sciences, University of Reading, UK
| | | | - Hugo Da Costa Ribeiro
- Department of Pediatrics, Federal University of Bahia School of Medicine, Salvador, Bahia, Brazil
| | - Dennis Bier
- Department of Pediatrics, Children's Nutrition Research Center, Baylor College of Medicine, Houston, USA
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12
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Ribes S, Arnal M, Talens P. Influence of food oral processing, bolus characteristics, and digestive conditions on the protein digestibility of turkey cold meat and fresh cheese. Food Res Int 2023; 173:113297. [PMID: 37803618 DOI: 10.1016/j.foodres.2023.113297] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/20/2023] [Revised: 07/12/2023] [Accepted: 07/20/2023] [Indexed: 10/08/2023]
Abstract
During mastication, foods are progressively transformed to achieve swallowable boluses and their characteristics are crucial for the subsequent digestion events. The main goal of this work was to evaluate the impact of food oral processing, bolus properties, and different digestive conditions on the protein digestibility of turkey cold meat and fresh cheese. In vivo normal and deficient masticated food boluses were prepared by a young volunteer. Besides, three digestion models were used to simulate the different physiological conditions frequently observed in adults and the elderly, presenting good or poor oral health: i) Normal Masticated-Normal Digested model; ii) Deficient Masticated-Normal Digested model; and iii) Deficient Masticated-Elderly Digested model. The oral processing behaviour (number of chews, chewing time, chewing rate, and saliva uptake), bolus particle size, textural and viscoelastic properties of boluses, and protein digestibility of samples were determined. Results showed that deficient masticated boluses exhibited lower amounts of saliva uptake and greater particle sizes, hardness, stiffness, and rigidity, notably in deficient masticated turkey cold meat boluses. Moreover, the worst digestive scenario (Deficient Masticated-Elderly Digested model) negatively impacted on the proteolysis extend of samples, especially for total soluble proteins and soluble peptides contents. The current study demonstrates that the oral processing behaviour and degree of food fragmentation impacted on the granulometric, texture, and viscoelastic properties of both food boluses, whereas the worst digestive scenario commonly observed in the elderly reduced the proteolysis extend of the products evaluated.
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Affiliation(s)
- Susana Ribes
- Departamento Tecnología de Alimentos, Instituto Universitario de Ingeniería de Alimentos para el Desarrollo, Universitat Politècnica de València, Camino de Vera s/n, 46022 Valencia, Spain.
| | - Milagros Arnal
- Departamento Tecnología de Alimentos, Instituto Universitario de Ingeniería de Alimentos para el Desarrollo, Universitat Politècnica de València, Camino de Vera s/n, 46022 Valencia, Spain
| | - Pau Talens
- Departamento Tecnología de Alimentos, Instituto Universitario de Ingeniería de Alimentos para el Desarrollo, Universitat Politècnica de València, Camino de Vera s/n, 46022 Valencia, Spain
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Capriles VD, Valéria de Aguiar E, Garcia Dos Santos F, Fernández MEA, de Melo BG, Tagliapietra BL, Scarton M, Clerici MTPS, Conti AC. Current status and future prospects of sensory and consumer research approaches to gluten-free bakery and pasta products. Food Res Int 2023; 173:113389. [PMID: 37803727 DOI: 10.1016/j.foodres.2023.113389] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/20/2023] [Revised: 08/11/2023] [Accepted: 08/16/2023] [Indexed: 10/08/2023]
Abstract
Sensory and consumer research performs a pivotal role in gluten-free (GF) food research and development due to consumer dissatisfaction about currently available products, despite the continued growth of this market and promising research developments. Nowadays, almost half of the original articles about GF products include sensory analysis. A current overview is needed to help both food scientists and industry indentify current trends and forward-looking approaches. This current review has gathered information concerning sensory and consumer research for GF bakery and pasta products, from studies published in the last decade, and then discusses future challenges in the light of recent advances. Among the promising approaches, projective techniques that collect data using social media can provide quick, spontaneous and direct opinions from GF consumers. They can also be used to evaluate trends and cross-cultural or global insights. Participatory methods have highlighted the importance of label information and may further explore the behavior of GF consumers in more realistic environments, as well as to evaluate the intrinsic GF food factors in GF consumer opinions, emotions, behavior and choices. This review details current issues occurring in sensory analysis of GF products, which still need to be resolved. The combination of affective and analytical methods allows for a better characterization of the samples and such sensory analysis of GF products in the future could guide product development and quality control, overcoming technological, nutritional, and shelf-life issues.
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Affiliation(s)
- Vanessa Dias Capriles
- Federal University of São Paulo (UNIFESP), Institute of Health and Society (Campus Baixada Santista), Department of Biosciences, Rua Silva Jardim, 136, CEP 11015-020 Santos, SP, Brazil.
| | - Etiene Valéria de Aguiar
- Federal University of São Paulo (UNIFESP), Institute of Health and Society (Campus Baixada Santista), Department of Biosciences, Rua Silva Jardim, 136, CEP 11015-020 Santos, SP, Brazil
| | - Fernanda Garcia Dos Santos
- Federal University of São Paulo (UNIFESP), Institute of Health and Society (Campus Baixada Santista), Department of Biosciences, Rua Silva Jardim, 136, CEP 11015-020 Santos, SP, Brazil
| | - Marión Elizabeth Aguilar Fernández
- Federal University of São Paulo (UNIFESP), Institute of Health and Society (Campus Baixada Santista), Department of Biosciences, Rua Silva Jardim, 136, CEP 11015-020 Santos, SP, Brazil
| | - Bruna Guedes de Melo
- University of Campinas (UNICAMP), School of Food Engineering, Department of Food Science and Nutrition, Campinas, SP, Brazil
| | - Bruna Lago Tagliapietra
- University of Campinas (UNICAMP), School of Food Engineering, Department of Food Science and Nutrition, Campinas, SP, Brazil
| | - Michele Scarton
- University of Campinas (UNICAMP), School of Food Engineering, Department of Food Science and Nutrition, Campinas, SP, Brazil
| | | | - Ana Carolina Conti
- São Paulo State University (UNESP), Institute of Biosciences, Humanities and Exact Sciences (IBILCE), Department of Food Engineering and Technology, Rua Cristóvão Colombo, 2265, CEP 15054-000 São José do Rio Preto, SP, Brazil
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14
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Lasschuijt M, Camps G, Mars M, Siebelink E, de Graaf K, Bolhuis D. Speed limits: the effects of industrial food processing and food texture on daily energy intake and eating behaviour in healthy adults. Eur J Nutr 2023; 62:2949-2962. [PMID: 37452167 PMCID: PMC10469122 DOI: 10.1007/s00394-023-03202-z] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/17/2022] [Accepted: 06/30/2023] [Indexed: 07/18/2023]
Abstract
PURPOSE Frequent consumption of industrially processed foods has been associated with obesity. However, it is unknown what drives this association. Food textures of industrially processed foods that stimulate energy overconsumption may be an important driver of this association. Therefore, this study aimed to determine the independent and combined effects of food texture and level of industrial food processing (based on the NOVA classification) on daily energy intake and eating behaviour. METHODS Eighteen healthy adults (F/M: 11/7, 23 ± 3 y, 22.1 ± 2.0 kg/m2) participated in a 2 × 2 randomized crossover dietary intervention with four conditions (total of 288 meals): hard unprocessed, hard (ultra-)processed, soft unprocessed and soft (ultra-)processed. Daily diets were offered ad libitum and were equal in energy density (1 kcal/g). Food Intake (g) was measured by pre- and post-consumption weighing of the plates. Eating behaviour parameters were derived from video annotations. RESULTS Daily energy intake and food intake were, respectively, 33% (571 ± 135 kcal) and 14% (247 ± 146 g) lower in the hard compared to the soft conditions (main texture p < 0.001). Energy intake was lower in both hard conditions compared to the (ultra)processed soft condition (Tukey p < 0.04). Eating rate (g/min) was on average 85% slower (P < 0.001) in the hard compared to the soft conditions (p < 0.001). Level of processing did not affect food intake. CONCLUSION Consumption of hard-textured foods reduces daily energy intake of (ultra-) processed foods. This preliminary investigation shows that there is great variability in food properties that affect energy and food intake beyond industrial food processing. However, findings should be interpreted with precaution considering the limited sample size of this trial. Future classification systems for public health messaging should include energy intake rate to help reduce overconsumption. CLINICAL TRIAL REGISTRY NCT04280146, https://www. CLINICALTRIALS gov , February 21st 2020.
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Affiliation(s)
- Marlou Lasschuijt
- Division of Human Nutrition and Health, Wageningen University & Research, Stippeneng 4, 6708 WE, Wageningen, The Netherlands.
| | - Guido Camps
- Division of Human Nutrition and Health, Wageningen University & Research, Stippeneng 4, 6708 WE, Wageningen, The Netherlands
| | - Monica Mars
- Division of Human Nutrition and Health, Wageningen University & Research, Stippeneng 4, 6708 WE, Wageningen, The Netherlands
| | - Els Siebelink
- Division of Human Nutrition and Health, Wageningen University & Research, Stippeneng 4, 6708 WE, Wageningen, The Netherlands
| | - Kees de Graaf
- Division of Human Nutrition and Health, Wageningen University & Research, Stippeneng 4, 6708 WE, Wageningen, The Netherlands
| | - Dieuwerke Bolhuis
- Food Quality and Design Group, Wageningen University & Research, Bornse Weilanden 9, 6708 WG, Wageningen, The Netherlands
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15
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Lyu C, Vonk M, Hayes JE, Chen J, Forde CG, Stieger M. The heat is on: Consumers modify their oral processing behavior when eating spicy foods. Curr Res Food Sci 2023; 7:100597. [PMID: 37840696 PMCID: PMC10569983 DOI: 10.1016/j.crfs.2023.100597] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/09/2023] [Revised: 09/14/2023] [Accepted: 09/15/2023] [Indexed: 10/17/2023] Open
Abstract
Food texture properties and consumer characteristics influence oral processing behaviors. Little is known about oral processing behavior of pungent spicy foods. In two experiments, we investigated how adding ground dried chilies to tomato soup or beef patties and curried rice altered oral processing behaviors. In Experiment One, tomato soups differing in concentration of added ground dried chilies (0.01, 0.03, 0.20 or 0.40% w/w) were consumed (n = 23). In Experiment Two, lunch meals that differed in added ground dried chilies consisting of beef patties (0.0, 0.6 or 1.2% w/w) and curried rice (0.0, 0.4 or 1.0% w/w) were consumed (n = 49). Sip/bite sizes were determined using hidden balances. Oral processing behavior was quantified using video recordings followed by post hoc annotations of specific behaviors. When eating tomato soup, increasing oral burn was associated with increasing number of water sips, water intake and total time between sips. For the solid meals (beef patties and curried rice), increasing oral burn was associated with increased time between bites and total sips of water; conversely, total oral exposure time, total number of chews and number of chews per bite all decreased with greater burn. Saliva content and rate of saliva incorporation into the solid food bolus increased with added ground dried chilies while oral exposure time decreased. We conclude consumers adapt their oral processing behaviors to oral burn of solid foods by reducing oro-sensory exposure time, chewing bites less, increasing time between bites, and consuming more water, potentially to mitigate the discomfort associated with the burn imparted by ground dried chilies.
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Affiliation(s)
- Cong Lyu
- Division of Human Nutrition and Health, Wageningen University, P.O. Box 17, 6700 AA Wageningen, the Netherlands
| | - Marlotte Vonk
- Division of Human Nutrition and Health, Wageningen University, P.O. Box 17, 6700 AA Wageningen, the Netherlands
| | - John E. Hayes
- Sensory Evaluation Center, Department of Food Science, College of Agricultural Sciences, The Pennsylvania State University, 220 Food Science Building, University Park, PA, 16802, USA
| | - Jianshe Chen
- Laboratory of Food Oral Processing, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, China
| | - Ciarán G. Forde
- Division of Human Nutrition and Health, Wageningen University, P.O. Box 17, 6700 AA Wageningen, the Netherlands
| | - Markus Stieger
- Division of Human Nutrition and Health, Wageningen University, P.O. Box 17, 6700 AA Wageningen, the Netherlands
- Laboratory of Food Oral Processing, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, China
- Food Quality and Design, Wageningen University, Wageningen, the Netherlands
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16
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Chen Y, Fogel A, Bi Y, Yen CC. Factors associated with eating rate: a systematic review and narrative synthesis informed by socio-ecological model. Nutr Res Rev 2023:1-20. [PMID: 37749936 DOI: 10.1017/s0954422423000239] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 09/27/2023]
Abstract
Accumulating evidence shows associations between rapid eating and overweight. Modifying eating rate might be a potential weight management strategy without imposing additional dietary restrictions. A comprehensive understanding of factors associated with eating speed will help with designing effective interventions. The aim of this review was to synthesise the current state of knowledge on the factors associated with eating rate. The socio-ecological model (SEM) was utilised to scaffold the identified factors. A comprehensive literature search of eleven databases was conducted to identify factors associated with eating rate. The 104 studies that met the inclusion criteria were heterogeneous in design and methods of eating rate measurement. We identified thirty-nine factors that were independently linked to eating speed and mapped them onto the individual, social and environmental levels of the SEM. The majority of the reported factors pertained to the individual characteristics (n = 20) including demographics, cognitive/psychological factors and habitual food oral processing behaviours. Social factors (n = 11) included eating companions, social and cultural norms, and family structure. Environmental factors (n = 8) included food texture and presentation, methods of consumption or background sounds. Measures of body weight, food form and characteristics, food oral processing behaviours and gender, age and ethnicity were the most researched and consistent factors associated with eating rate. A number of other novel and underresearched factors emerged, but these require replication and further research. We highlight directions for further research in this space and potential evidence-based candidates for interventions targeting eating rate.
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Affiliation(s)
- Yang Chen
- Division of Industrial Design, National University of Singapore, Singapore
- Keio-NUS CUTE Center, National University of Singapore, Singapore
| | - Anna Fogel
- Singapore Institute for Clinical Sciences (SICS), Agency for Science, Technology and Research (A*STAR), Singapore
| | - Yue Bi
- Department of Psychology, National University of Singapore, Singapore
| | - Ching Chiuan Yen
- Division of Industrial Design, National University of Singapore, Singapore
- Keio-NUS CUTE Center, National University of Singapore, Singapore
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17
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Abstract
Food-based dietary guidelines have been the basis of public health recommendations for over half a century, but more recently, there has been a trend to classify the health properties of food not by its nutrient composition, but by the degree to which it has been processed. This concept has been supported by many association studies, narrative reviews and the findings from one randomised controlled feeding trial, which demonstrated the sustained effect of ultra-processed diets on increasing both energy intake and body weight. This has led to widespread speculation as to specific features of ultra-processed foods that promote increased energy intakes. Rising interest in the ultra-processed topic has led to proposals to include guidance and restrictions on the consumption of processed foods in national dietary guidelines, with some countries encouraging consumers to avoid highly processed foods completely, and only choose minimally processed foods. However, there remains a lack of consensus on the role of processed foods in human health when faced with the challenges of securing the food supply for a growing global population, that is, healthy, affordable and sustainable. There has also been criticism of the subjective nature of definitions used to differentiate foods by their degree of processing, and there is currently a lack of empirical data to support a clear mechanism by which highly processed foods promote greater energy intakes. Recommendations to avoid all highly processed foods are potentially harmful if they remove affordable sources of nutrients and will be impractical for most when an estimated two-thirds of current energy purchased are from processed or ultra-processed foods. The current review highlights some considerations when interpreting the dietary association studies that link processed food intake to health and offers a critique on some of the mechanisms proposed to explain the link between ultra-processed food and poor health. Recent research suggests a combination of higher energy density and faster meal eating rates are likely to influence meal size and energy intakes from processed foods and offers new perspectives on how to manage this in the future. In going beyond the ultra-processed debate, the aim is to summarise some important considerations when interpreting existing data and identify the important gaps for future research on the role of processed food in health.
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Affiliation(s)
- Ciarán G Forde
- Sensory Science and Eating Behaviour, Division of Human Nutrition and Health, Wageningen University and Research, P.O. Box 17, 6700 AA Wageningen, The Netherlands
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18
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Valicente VM, Peng CH, Pacheco KN, Lin L, Kielb EI, Dawoodani E, Abdollahi A, Mattes RD. Ultraprocessed Foods and Obesity Risk: A Critical Review of Reported Mechanisms. Adv Nutr 2023; 14:718-738. [PMID: 37080461 PMCID: PMC10334162 DOI: 10.1016/j.advnut.2023.04.006] [Citation(s) in RCA: 18] [Impact Index Per Article: 18.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/08/2023] [Revised: 04/02/2023] [Accepted: 04/14/2023] [Indexed: 04/22/2023] Open
Abstract
Epidemiologic evidence supports a positive association between ultraprocessed food (UPF) consumption and body mass index. This has led to recommendations to avoid UPFs despite very limited evidence establishing causality. Many mechanisms have been proposed, and this review critically aimed to evaluate selected possibilities for specificity, clarity, and consistency related to food choice (i.e., low cost, shelf-life, food packaging, hyperpalatability, and stimulation of hunger/suppression of fullness); food composition (i.e., macronutrients, food texture, added sugar, fat and salt, energy density, low-calorie sweeteners, and additives); and digestive processes (i.e., oral processing/eating rate, gastric emptying time, gastrointestinal transit time, and microbiome). For some purported mechanisms (e.g., fiber content, texture, gastric emptying, and intestinal transit time), data directly contrasting the effects of UPF and non-UPF intake on the indices of appetite, food intake, and adiposity are available and do not support a unique contribution of UPFs. In other instances, data are not available (e.g., microbiome and food additives) or are insufficient (e.g., packaging, food cost, shelf-life, macronutrient intake, and appetite stimulation) to judge the benefits versus the risks of UPF avoidance. There are yet other evoked mechanisms in which the preponderance of evidence indicates ingredients in UPFs actually moderate body weight (e.g., low-calorie sweetener use for weight management; beverage consumption as it dilutes energy density; and higher fat content because it reduces glycemic responses). Because avoidance of UPFs holds potential adverse effects (e.g., reduced diet quality, increased risk of food poisoning, and food wastage), it is imprudent to make recommendations regarding their role in diets before causality and plausible mechanisms have been verified.
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Affiliation(s)
- Vinicius M Valicente
- Department of Nutrition Science, Purdue University, West Lafayette, IN, United States
| | - Ching-Hsuan Peng
- Department of Speech, Language, and Hearing Sciences, Purdue University, West Lafayette, IN, United States
| | - Kathryn N Pacheco
- Department of Nutrition Science, Purdue University, West Lafayette, IN, United States
| | - Luotao Lin
- Department of Nutrition Science, Purdue University, West Lafayette, IN, United States
| | - Elizabeth I Kielb
- Department of Human Development and Family Studies, Purdue University, West Lafayette, IN, United States
| | - Elina Dawoodani
- Department of Nutrition Science, Purdue University, West Lafayette, IN, United States
| | - Afsoun Abdollahi
- Department of Nutrition Science, Purdue University, West Lafayette, IN, United States
| | - Richard D Mattes
- Department of Nutrition Science, Purdue University, West Lafayette, IN, United States.
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19
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Tournier C, Forde CG. Food oral processing and eating behavior from infancy to childhood: evidence on the role of food texture in the development of healthy eating behavior. Crit Rev Food Sci Nutr 2023:1-14. [PMID: 37267128 DOI: 10.1080/10408398.2023.2214227] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 06/04/2023]
Abstract
Eating behaviors develop in early life and refine during childhood, shaping long-term food choice and dietary habits, which underpin optimum growth and health. The development of Food Oral Processing (FOP) is of major importance in the establishment of eating behaviors at two scale levels: for the initial acceptance of food texture and for the longer-term development of eating behaviors associated to food intake. To date, both processes have been studied as independent topics and the current review proposes a parallel vision on their development from the onset of complementary feeding to later childhood. Individual factors affecting these FOP-related behaviors as they relate to food texture acceptance are discussed, alongside examples of interventions aiming at modifying them. Opportunity to better consider food textures when designing foods for children is addressed. Altogether, the review demonstrates the critical role of food texture in the development of a child's FOP skills, eating habits, and dietary patterns. These scientific knowledges need to be considered for the development of healthier eating behavior. We identify research gaps that need to be addressed and highlight the need to design foods that can support the development of healthy oral processing and eating behaviors among infants and children.
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Affiliation(s)
- Carole Tournier
- Centre des Sciences du Goût et de l'Alimentation, CNRS, INRAE, Institut Agro, Université de Bourgogne Franche-Comté, Dijon, France
- INRAE, PROBE Research Infrastructure, ChemoSens Facility, Dijon, France
| | - Ciaran G Forde
- Sensory Science and Eating Behaviour, Division of Human Nutrition and Health, Wageningen University, Wageningen, The Netherlands
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20
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Wallace M, O'Hara H, Watson S, Goh AT, Forde CG, McKenna G, Woodside JV. Combined effect of eating speed instructions and food texture modification on eating rate, appetite and later food intake. Appetite 2023; 184:106505. [PMID: 36828078 DOI: 10.1016/j.appet.2023.106505] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/30/2022] [Revised: 01/31/2023] [Accepted: 02/21/2023] [Indexed: 02/25/2023]
Abstract
Modifying food texture and eating slowly each reduce appetite and energy intake. No study has evaluated the effect of combining these measures to slow eating speed and determine the effect on appetite. The aim of this study was to investigate whether there is a combined effect of manipulating oral processing behaviours (OPBs) in this manner on self-reported satiety and subsequent food intake. A 2 × 2 design was used with four breakfast conditions in total. Twenty-four participants attended four study visits where they were asked to consume one of two isocaloric fixed-portion breakfasts differing in texture: 1) granola with milk and 2) yogurt with muesli and conserve. Participants consumed each breakfast twice, with verbal instructions to chew slowly at one visit and at a normal rate at another. Consumption was video-recorded to behaviourally code OPBs. Participants completed visual analogue scales of self-reported appetite measures at the beginning of the test session, immediately prior to and immediately after breakfast consumption. They also completed a food diary documenting food intake for the remainder of the day. The breakfast designed to be eaten slowest (the harder-textured meal with instructions to eat slowly) was eaten at a slower rate, with a greater number of chews per bite and a slower bite rate (p < 0.001) compared to the other meals. No differences were observed between the breakfast conditions on subjective measures of post-prandial satiety, or subsequent energy or macronutrient consumption. Results of this study highlight that combined effects of texture and instructions are most effective at reducing eating rate, though eating slower was not shown to enhance post-meal satiety. Reduced eating speed has previously been shown to reduce ad-libitum energy intake. Future research should consider combined approaches to reduce eating speed, to mitigate the risk of overconsumption within meals.
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Affiliation(s)
| | - Hannah O'Hara
- Centre for Public Health, School of Medicine, Dentistry and Biomedical Sciences, Queen's University Belfast, Belfast, BT12 6BA, UK.
| | - Sinead Watson
- Centre for Public Health, School of Medicine, Dentistry and Biomedical Sciences, Queen's University Belfast, Belfast, BT12 6BA, UK.
| | - Ai Ting Goh
- Clinical Nutrition Research Centre (CNRC), Singapore Institute for Food and Biotechnology Innovation, Agency for Science, Technology and Research (A*STAR), 14 Medical Drive, #07-02, MD 6 Building, Yong Loo Lin School of Medicine, 117599, Singapore.
| | - Ciarán G Forde
- Sensory Science and Eating Behaviour, Division of Human Nutrition and Health, Wageningen University & Research, the Netherlands.
| | - Gerry McKenna
- Centre for Public Health, School of Medicine, Dentistry and Biomedical Sciences, Queen's University Belfast, Belfast, BT12 6BA, UK.
| | - Jayne V Woodside
- Centre for Public Health, School of Medicine, Dentistry and Biomedical Sciences, Queen's University Belfast, Belfast, BT12 6BA, UK; Institute for Global Food Security, Queen's University Belfast, Belfast, BT9 5AG, UK.
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21
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Switching between bites of food and sips of water is related to food intake across meals varying in portion size. Appetite 2023; 182:106443. [PMID: 36581110 DOI: 10.1016/j.appet.2022.106443] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/16/2022] [Revised: 12/19/2022] [Accepted: 12/22/2022] [Indexed: 12/28/2022]
Abstract
Individuals eat more when served more food, but little is known about how this portion size effect is moderated by meal-related characteristics, particularly the inclusion of water served as a beverage. Patterns of eating and drinking as well as consumption of water could affect satiation by modifying exposure to the sensory qualities of food. In a crossover design, 44 adults ate lunch in the laboratory once a week for 4 weeks and intake was measured. The meal was a pasta dish that was varied in portion size (400, 500, 600, or 700 g) plus 700 g of water. Meals were video-recorded to count bites and sips and the number of switches between them. Sensory-specific satiety (SSS) was evaluated as the relative decline in hedonic ratings of the pasta after consumption. Serving larger portions led to a curvilinear increase in food intake (p < 0.0001). Neither switching between bites and sips nor water intake moderated the portion size effect. Independent of portion served, across all meals switching more frequently was related to greater food consumption (5.7 ± 1.8 g more food consumed for each additional switch, p = 0.004). Greater water intake was also related to greater food intake across portions (1.1 ± 0.5 g more food consumed for each additional 10 g of water, p = 0.025), but this effect was not significant after accounting for switching (p = 0.38). The magnitude of SSS was unaffected by switching, suggesting that switching allowed greater food intake for a given hedonic decline. At a meal with a single food, intake was greater when larger portions were served and also when there was more switching between bites and sips. Switching between food and water may promote energy intake by attenuating the development of SSS.
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22
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Goh AT, Yao J, Chua XH, Whitton C, van Dam RM, Forde CG. Associations between oral processing, saliva, and bolus properties on daily glucose excursions amongst people at risk of type-2 diabetes. Food Funct 2023; 14:2260-2269. [PMID: 36762552 DOI: 10.1039/d2fo03060h] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/09/2023]
Abstract
Background: A greater time spent with glucose above the normal range (TAR) has been associated with poorer glycaemic control amongst pre-diabetic individuals. Individual differences in oral processing behaviours and saliva amylase activity have been shown to influence glucose responses. Objective: The current study is a preliminary exploration of the associations of oral processing behaviours, bolus characteristics, and salivary amylase activity with the variability in daily glucose excursions within a free-living setting in populations with an elevated risk of type-2 diabetes. Method: Participant oral processing behaviour was derived from video recordings while they consumed a test meal. Post-meal bolus characteristics and saliva properties were measured. Participants were fitted with a continuous glucose monitor (CGM) which monitored blood glucose fluctuation over 7 consecutive free-living days. Dietary intake was recorded through a smartphone application and physical activity was monitored using a wrist worn accelerometer. Results: Participants varied in daily time spent with glucose above the normal range (>7.8 mmol l-1) from 0% to 15%. Greater saliva uptake in the bolus was associated with a higher time spent above the normal range for glucose (β = 0.067 [95% CI = 0.015, 0.120]; p < 0.05), which remained significant after adjustment for dietary carbohydrate intake and BMI. Salivary amylase and saliva flow rate were not significantly associated with the time spent above the normal range. Conclusion: In addition to conventional dietary factors, more research is needed to understand how eating behaviours such as oro-sensory exposure, bolus surface area, and saliva uptake contribute to daily variations in postprandial glucose excursions among populations with a higher risk of developing type-2 diabetes.
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Affiliation(s)
- Ai Ting Goh
- Clinical Nutrition Research Centre (CNRC), Singapore Institute for Food and Biotechnology Innovation, Agency for Science, Technology and Research (A*STAR), 14 Medical Drive, #07-02, MD 6 Building, Yong Loo Lin School of Medicine, 117599, Singapore.
| | - Jiali Yao
- Saw Swee Hock School of Public Health, National University of Singapore, Singapore
| | - Xin Hui Chua
- Saw Swee Hock School of Public Health, National University of Singapore, Singapore
| | - Clare Whitton
- Saw Swee Hock School of Public Health, National University of Singapore, Singapore
| | - Rob M van Dam
- Saw Swee Hock School of Public Health, National University of Singapore, Singapore
| | - Ciarán G Forde
- Clinical Nutrition Research Centre (CNRC), Singapore Institute for Food and Biotechnology Innovation, Agency for Science, Technology and Research (A*STAR), 14 Medical Drive, #07-02, MD 6 Building, Yong Loo Lin School of Medicine, 117599, Singapore. .,Department of Physiology, Yong Loo Lin School of Medicine, National University of Singapore, Singapore
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23
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Agarose/konjac glucomannan double network hydrogels to mimic the texture of beef tripe. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2022.108173] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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24
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Cunningham PM, Roe LS, Keller KL, Hendriks-Hartensveld AEM, Rolls BJ. Eating rate and bite size were related to food intake across meals varying in portion size: A randomized crossover trial in adults. Appetite 2023; 180:106330. [PMID: 36191669 DOI: 10.1016/j.appet.2022.106330] [Citation(s) in RCA: 6] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/09/2022] [Revised: 09/26/2022] [Accepted: 09/27/2022] [Indexed: 12/15/2022]
Abstract
Serving larger portions leads to increased food intake, but behavioral factors that influence the magnitude of this portion size effect have not been well characterized. We investigated whether measures of eating microstructure such as eating rate and bite size moderated the portion size effect. We also explored how sensory-specific satiety (SSS; the relative hedonic decline of a food as it is eaten) was affected by eating microstructure and larger portions. In a randomized crossover design, 44 adults aged 18-68 y (66% women; 46% with overweight and obesity) ate lunch in the laboratory once a week for 4 weeks. The meal consisted of pasta that was varied in portion size (400, 500, 600, or 700 g) and 700 g of water. Meals were video-recorded to assess bite count and meal duration, which were used to calculate mean eating rate (g/min) and mean bite size (g/bite). At each meal participants also completed an assessment of SSS. The results showed that as larger portions were served, meal intake increased in a curvilinear manner (p < 0.0001). Measures of eating microstructure did not moderate the portion size effect but were related to intake across all portions; faster eating rate, larger bite size, higher bite count, and longer meal duration were associated with greater consumption at all meals (all p < 0.0001). SSS was not influenced by any measure of eating microstructure or by portion size (all p > 0.10). In summary, the portion size effect was not moderated by eating microstructure, but relatively faster eating rates and larger bite sizes at meals, along with large portions, combined to increase food intake.
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Affiliation(s)
- Paige M Cunningham
- Department of Nutritional Sciences, The Pennsylvania State University, University Park, PA, USA.
| | - Liane S Roe
- Department of Nutritional Sciences, The Pennsylvania State University, University Park, PA, USA.
| | - Kathleen L Keller
- Department of Nutritional Sciences, The Pennsylvania State University, University Park, PA, USA; Department of Food Science, The Pennsylvania State University, University Park, PA, USA.
| | - Anouk E M Hendriks-Hartensveld
- Laboratory of Behavioural Gastronomy, Centre for Healthy Eating and Food Innovation, Maastricht University Campus Venlo, the Netherlands.
| | - Barbara J Rolls
- Department of Nutritional Sciences, The Pennsylvania State University, University Park, PA, USA.
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25
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Tufano M, Lasschuijt M, Chauhan A, Feskens EJM, Camps G. Capturing Eating Behavior from Video Analysis: A Systematic Review. Nutrients 2022; 14:nu14224847. [PMID: 36432533 PMCID: PMC9697383 DOI: 10.3390/nu14224847] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/14/2022] [Revised: 11/10/2022] [Accepted: 11/11/2022] [Indexed: 11/19/2022] Open
Abstract
Current methods to detect eating behavior events (i.e., bites, chews, and swallows) lack objective measurements, standard procedures, and automation. The video recordings of eating episodes provide a non-invasive and scalable source for automation. Here, we reviewed the current methods to automatically detect eating behavior events from video recordings. According to PRISMA guidelines, publications from 2010-2021 in PubMed, Scopus, ScienceDirect, and Google Scholar were screened through title and abstract, leading to the identification of 277 publications. We screened the full text of 52 publications and included 13 for analysis. We classified the methods in five distinct categories based on their similarities and analyzed their accuracy. Facial landmarks can count bites, chews, and food liking automatically (accuracy: 90%, 60%, 25%). Deep neural networks can detect bites and gesture intake (accuracy: 91%, 86%). The active appearance model can detect chewing (accuracy: 93%), and optical flow can count chews (accuracy: 88%). Video fluoroscopy can track swallows but is currently not suitable beyond clinical settings. The optimal method for automated counts of bites and chews is facial landmarks, although further improvements are required. Future methods should accurately predict bites, chews, and swallows using inexpensive hardware and limited computational capacity. Automatic eating behavior analysis will allow the study of eating behavior and real-time interventions to promote healthy eating behaviors.
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Affiliation(s)
- Michele Tufano
- Division of Human Nutrition and Health, Wageningen University & Research, Stippeneng 4, 6708 WE Wageningen, The Netherlands
- Correspondence:
| | - Marlou Lasschuijt
- Division of Human Nutrition and Health, Wageningen University & Research, Stippeneng 4, 6708 WE Wageningen, The Netherlands
| | - Aneesh Chauhan
- Wageningen Food and Biobased Research, Wageningen University & Research, Stippeneng 4, 6708 WE Wageningen, The Netherlands
| | - Edith J. M. Feskens
- Division of Human Nutrition and Health, Wageningen University & Research, Stippeneng 4, 6708 WE Wageningen, The Netherlands
| | - Guido Camps
- Division of Human Nutrition and Health, Wageningen University & Research, Stippeneng 4, 6708 WE Wageningen, The Netherlands
- OnePlanet Research Center, Plus Ultra II, Bronland 10, 6708 WE Wageningen, The Netherlands
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26
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Dai W, Yan C, Ding Y, Wang W, Gu S, Xu Z, Zhou X, Ding Y. Effect of a chitosan coating incorporating epigallocatechin gallate on the quality and shelf life of bighead carp (Aristichthys nobilis) fillets during chilled storage. Int J Biol Macromol 2022; 219:1272-1283. [PMID: 36058394 DOI: 10.1016/j.ijbiomac.2022.08.180] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/13/2022] [Revised: 08/05/2022] [Accepted: 08/26/2022] [Indexed: 11/05/2022]
Abstract
The objective of this study was to investigate the potential application of chitosan coatings incorporating epigallocatechin gallate (EGCG) for preserving fillets of bighead carp during chilled storage. The fillets were coated with acetic acid and glycerol, chitosan, and chitosan-EGCG, respectively, and the changes in their physicochemical, microbiological, and sensory characteristics during storage at 4 °C were determined. Notably, total volatile basic nitrogen, thiobarbituric-acid-reactive substances, and K value of chitosan-EGCG coated fillets sampled on day 15 were 48.04 %, 60.19 %, and 32.91 % lower than untreated fillets, respectively. Microbial enumeration suggested that the inclusion of EGCG significantly improved the inhibitory effect of pure chitosan coating on the proliferation of microorganisms. Furthermore, the chitosan-EGCG coated fillets also performed the best in terms of color, texture, and sensory analysis, and extended the shelf-life of the fillets for at least 6 days. A principal component analysis further confirmed the preserving effect of the chitosan-EGCG coating. Mantel test results suggested that the fillets' organoleptic characteristics strongly correlated with physicochemical and microbiological indicators. Overall, this work provides an effective protocol for food quality control and the extension of shelf life during chilled storage, and it clarifies the relationships between organoleptic characteristics and physicochemical and microbiological indexes.
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Affiliation(s)
- Wangli Dai
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, China; Key Laboratory of Marine Fishery Resources Exploitment & Utilization of Zhejiang Province, Hangzhou 310014, China; National R&D Branch Center for Pelagic Aquatic Products Processing (Hangzhou), Hangzhou 310014, China
| | - Chen Yan
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, China; Key Laboratory of Marine Fishery Resources Exploitment & Utilization of Zhejiang Province, Hangzhou 310014, China; National R&D Branch Center for Pelagic Aquatic Products Processing (Hangzhou), Hangzhou 310014, China
| | - Yicheng Ding
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, China; Key Laboratory of Marine Fishery Resources Exploitment & Utilization of Zhejiang Province, Hangzhou 310014, China; National R&D Branch Center for Pelagic Aquatic Products Processing (Hangzhou), Hangzhou 310014, China
| | - Wenjie Wang
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, China; Key Laboratory of Marine Fishery Resources Exploitment & Utilization of Zhejiang Province, Hangzhou 310014, China; National R&D Branch Center for Pelagic Aquatic Products Processing (Hangzhou), Hangzhou 310014, China
| | - Saiqi Gu
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, China; Key Laboratory of Marine Fishery Resources Exploitment & Utilization of Zhejiang Province, Hangzhou 310014, China; National R&D Branch Center for Pelagic Aquatic Products Processing (Hangzhou), Hangzhou 310014, China
| | - Zheng Xu
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, China; Key Laboratory of Marine Fishery Resources Exploitment & Utilization of Zhejiang Province, Hangzhou 310014, China; National R&D Branch Center for Pelagic Aquatic Products Processing (Hangzhou), Hangzhou 310014, China
| | - Xuxia Zhou
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, China; Key Laboratory of Marine Fishery Resources Exploitment & Utilization of Zhejiang Province, Hangzhou 310014, China; National R&D Branch Center for Pelagic Aquatic Products Processing (Hangzhou), Hangzhou 310014, China; Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China..
| | - Yuting Ding
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, China; Key Laboratory of Marine Fishery Resources Exploitment & Utilization of Zhejiang Province, Hangzhou 310014, China; National R&D Branch Center for Pelagic Aquatic Products Processing (Hangzhou), Hangzhou 310014, China; Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China
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27
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Handa N, Kuda T, Yamamoto M, Takahashi H, Kimura B. In vitro anti-oxidant, anti-glycation, and bile acid-lowering capacity of chickpea milk fermented with Lactiplantibacillus pentosus Himuka-SU5 and Lactococcus lactis subsp. lactis Amami-SU1. Process Biochem 2022. [DOI: 10.1016/j.procbio.2022.05.025] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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28
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Janani R, Tan VWK, Goh AT, Choy MJY, Lim AJ, Teo PS, Stieger M, Forde CG. Independent and combined impact of texture manipulation on oral processing behaviours among faster and slower eaters. Food Funct 2022; 13:9340-9354. [PMID: 36017675 DOI: 10.1039/d2fo00485b] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Background: Food texture can moderate eating rate and ad libitum energy intake. Many foods are combined with condiments when consumed and the texture and eating properties differ considerably between condiments and carrier foods. Little is known about how combinations of textures impact oral processing or whether these differences are affected by individual eating-styles. Objective: We investigated the impact of texture parameters (unit size, thickness, hardness and lubrication) on oral processing behaviours for carrots and rice-crackers, and tested whether these behaviours differ between 'faster' and 'slower' eaters. Method: Seventy participants (34 males, 26.0 ± 5.4 years, BMI = 21.5 ± 1.7 kg m-2) consumed 24 weight-matched carrot samples varying in unit size (large/medium/small), thickness (thick/thin), hardness (hard/soft) and lubrication (with/without mayonnaise). In a second step, participants consumed 8 weight-matched cracker samples varying in unit size (large/small), hardness (hard/soft) and lubrication (with/without mayonnaise). Sample consumption was video-recorded for post hoc behavioural annotation to derive specific oral processing behaviours. Participants were divided into 'faster' or 'slower' eater groups using a post hoc median split based on eating rate of raw carrot. Results: Across texture parameters, hardness had the largest influence (p < 0.001) on eating rate for both carrots and crackers. The independent texture differences for carrot ranked from most to least impact on eating rate was hardness > thickness > lubrication > unit size. For crackers, the rank order of eating rate was hardness > lubrication > unit size. Harder carrot samples with decreased unit size and reduced thickness combined had a larger synergistic effect in reducing eating rate (p < 0.001) than manipulation of any single texture parameter alone. Reducing the unit size of crackers while increasing hardness without lubrication combined (p = 0.015) to produce the largest reduction in eating rate. There were no significant differences between fast and slow eaters on their oral processing behaviours across texture manipulations. Conclusions: Combinations of texture manipulations have the largest impact in moderating oral processing behaviours, and this is consistent across 'faster' and 'slower' eaters. Changing food-texture presents an effective strategy to guide reformulation of product sensory properties to better regulate eating rate and energy intake, regardless of an individual's natural eating-style.
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Affiliation(s)
- R Janani
- Clinical Nutrition Research Centre (CNRC), Singapore Institute for Food and Biotechnology Innovation, Agency for Science, Technology and Research (A*STAR), Singapore.
| | - Vicki Wei Kee Tan
- Clinical Nutrition Research Centre (CNRC), Singapore Institute for Food and Biotechnology Innovation, Agency for Science, Technology and Research (A*STAR), Singapore.
| | - Ai Ting Goh
- Clinical Nutrition Research Centre (CNRC), Singapore Institute for Food and Biotechnology Innovation, Agency for Science, Technology and Research (A*STAR), Singapore.
| | - Michelle Jie Ying Choy
- Clinical Nutrition Research Centre (CNRC), Singapore Institute for Food and Biotechnology Innovation, Agency for Science, Technology and Research (A*STAR), Singapore.
| | - Amanda JiaYing Lim
- Clinical Nutrition Research Centre (CNRC), Singapore Institute for Food and Biotechnology Innovation, Agency for Science, Technology and Research (A*STAR), Singapore.
| | - Pey Sze Teo
- Clinical Nutrition Research Centre (CNRC), Singapore Institute for Food and Biotechnology Innovation, Agency for Science, Technology and Research (A*STAR), Singapore.
| | - Markus Stieger
- Wageningen University, Sensory Science and Eating Behaviour, Division of Human Nutrition and Health, P.O. Box 17, 6700 AA Wageningen, The Netherlands.
| | - Ciarán G Forde
- Wageningen University, Sensory Science and Eating Behaviour, Division of Human Nutrition and Health, P.O. Box 17, 6700 AA Wageningen, The Netherlands.
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29
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Liu Q, Lin Z, Chen X, Chen J, Wu J, Chen H, Zeng X. Characterization of structures and gel properties of ultra-high-pressure treated-myofibrillar protein extracted from mud carp (Cirrhinus molitorella) and quality characteristics of heat-induced sausage products. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113691] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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30
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Lou M, Ritzoulis C, Liu J, Zhang X, Han J, Liu W. In vitro digestion of tofu with different textures using an artificial gastric digestive system. Food Res Int 2022; 157:111458. [PMID: 35761694 DOI: 10.1016/j.foodres.2022.111458] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/15/2022] [Revised: 05/29/2022] [Accepted: 06/01/2022] [Indexed: 11/26/2022]
Abstract
Two kinds of tofu with obvious differences in texture ["GDL" and "CaSO4", standing for tofus made with the application of either glucono-δ-lactone (GDL) or calcium sulfate, with measured hardness 23.1 ± 3.3 g and 105.2 ± 25.1 g, respectively] were used as to investigate the in vitro progress and extent of tofu digestion, using an independently-developed artificial gastric digestion system (AGDS). The particle size distributions of both CaSO4 and GDL tofu shifted towards smaller particles as the digestion time increased, while the viscosity of the gastric digesta also increased. Tofu proteins were hydrolyzed in the simulated stomach, with GDL tofu showing a higher hydrolysis rate, based on the temporal evolution of SDS-PAGE bands, and had a higher amino acids accumulation than CaSO4 tofu at the end of gastric digestion. In the absence of peptic enzymes, the protein was acidically-hydrolyzed, but the degree of hydrolysis was much lower than in the presence of enzymes; these findings are in accord with the changes in microstructure observed by scanning electron microscopy. The results indicated that the in vitro extent of tofu digestion is related to its hardness, which is in turn related to its microstructure; they also indicated the potential of our developed in vitro dynamic stomach in studying semi-solid foods.
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Affiliation(s)
- Mapeizhan Lou
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, PR China
| | - Christos Ritzoulis
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, PR China; Department of Food Science and Technology, International Hellenic University, Alexander Campus, 57400 Thessaloniki, Greece
| | - Jing Liu
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, PR China
| | - Xinyuan Zhang
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, PR China
| | - Jianzhong Han
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, PR China
| | - Weilin Liu
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, PR China.
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31
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Abstract
PURPOSE OF REVIEW The purpose of the review is to describe carbohydrate based 3D food printing technology in light of how it is affected by the use of various ingredients of ink and the properties associated with carbohydrate inks used for printing. Special focus is diverted to evaluate its effect on texture and corresponding health implications associated with carbohydrate based printed foods. RECENT FINDINGS The focus of 3D food printed products has revolved around texture modulation and carbohydrates are the best possible additives to achieve this modification. Carbohydrate based inks are used to design healthy texturized printed foods to provide various health benefits to consumer in addition to satisfy their aesthetic requirements. Other ingredients such as prebiotics and probiotics are major adjuncts that add value to these carbohydrates based 3D food printed foods and may have synergistic effects. SUMMARY Although much of the current attention is on texture modulation, health aspects of the foods naturally drive the future course of research associated with the carbohydrate based 3D food printed foods.
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Affiliation(s)
- Jyoti Singh
- Department of Food Technology and Nutrition, School of Agriculture, Lovely Professional University, Phagwara, Punjab, India
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32
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Chen Y, Stieger M, Capuano E, Forde CG, van der Haar S, Ummels M, van den Bosch H, de Wijk R. Influence of oral processing behaviour and bolus properties of brown rice and chickpeas on in vitro starch digestion and postprandial glycaemic response. Eur J Nutr 2022; 61:3961-3974. [PMID: 35773354 PMCID: PMC9596526 DOI: 10.1007/s00394-022-02935-7] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/30/2021] [Accepted: 06/07/2022] [Indexed: 11/29/2022]
Abstract
PURPOSE Oral processing behaviour may contribute to individual differences in glycaemic response to foods, especially in plant tissue where chewing behaviour can modulate release of starch from the cellular matrix. The aim of this study was to assess the impact of chewing time of two starch based foods (brown rice and chickpeas) on bolus properties, in vitro starch digestion and postprandial glycaemic excursion in healthy subjects. METHODS In a cross-over trial participants (n = 26) consumed two carbohydrates-identical test meals (brown rice: 233 g; chickpeas: 323 g) with either long (brown rice: 41 s/bite; chickpeas: 37 s/bite) or short (brown rice: 23 s/bite; chickpeas: 20 s/bite) chewing time in duplicate while glycaemic responses were monitored using a continuous glucose monitoring device. Expectorated boli were collected, then bolus properties (number, mean area, saliva amylase activity) and in vitro starch digestion were determined. RESULTS Longer chewing resulted in significantly (p < 0.05) more and smaller bolus particles, higher bolus saliva uptake and higher in vitro degree of intestinal starch hydrolysis (DH_Schewing time%) than shorter chewing for both foods (brown rice: DH_S%23 s = 84 ± 4% and DH_%S41s = 90 ± 6%; chickpeas: DH_S%20 s = 27 ± 3% and DH_%S37s = 34 ± 5%, p < 0.001). No significant effect of chewing time on glycaemic response (iAUC) (p > 0.05) was found for both meals. Brown rice showed significantly and considerably higher in vitro degree of intestinal starch hydrolysis and glycaemic response (iAUC) than chickpeas regardless of chewing time. No significant correlations were observed between bolus properties and in vitro starch hydrolysis or glycaemic response (p > 0.05). CONCLUSION Differences in the innate structure of starch based foods (brown rice compared to chickpeas) have a larger effect on postprandial glucose response than differences in mastication behaviour although oral processing behaviour showed consistent effects on bolus properties and in vitro starch digestion. Trial registration ClinicalTrials.gov identifier: NCT04648397 (First posted: December 1, 2020).
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Affiliation(s)
- Yao Chen
- Food Quality and Design, Wageningen University & Research, Wageningen, The Netherlands.
| | - Markus Stieger
- Division of Human Nutrition and Health, Sensory Science and Eating Behaviour, Wageningen University & Research, Wageningen, The Netherlands
| | - Edoardo Capuano
- Food Quality and Design, Wageningen University & Research, Wageningen, The Netherlands
| | - Ciarán G Forde
- Division of Human Nutrition and Health, Sensory Science and Eating Behaviour, Wageningen University & Research, Wageningen, The Netherlands
| | - Sandra van der Haar
- Food & Biobased Research, Fresh Food Chains, Food, Health & Consumer Research, Wageningen University & Research, Wageningen, The Netherlands
| | - Meeke Ummels
- Food & Biobased Research, Fresh Food Chains, Food, Health & Consumer Research, Wageningen University & Research, Wageningen, The Netherlands
| | - Heleen van den Bosch
- Food & Biobased Research, Fresh Food Chains, Food, Health & Consumer Research, Wageningen University & Research, Wageningen, The Netherlands
| | - Rene de Wijk
- Food & Biobased Research, Fresh Food Chains, Food, Health & Consumer Research, Wageningen University & Research, Wageningen, The Netherlands
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33
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Forde CG, Decker EA. The Importance of Food Processing and Eating Behavior in Promoting Healthy and Sustainable Diets. Annu Rev Nutr 2022; 42:377-399. [PMID: 35671530 DOI: 10.1146/annurev-nutr-062220-030123] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Abstract
Numerous association studies and findings from a controlled feeding trial have led to the suggestion that "processed" foods are bad for health. Processing technologies and food formulation are essential for food preservation and provide access to safe, nutritious, affordable, appealing and sustainable foods for millions globally. However, food processing at any level can also cause negative health consequences that result from thermal destruction of vitamins; formation of toxins such as acrylamide; or excessive intakes of salt, sugar, and fat. Research on ultraprocessed foods centers on food composition and formulation. In addition, many modern food formulations can have poor nutritional quality and higher energy density. We outline the role of processing in the provision of a safe and secure food supply and explore the characteristics of processed foods that promote greater energy intake. Despite the potential for negative health effects, food processing and formulation represent an opportunity to apply the latest developments in technology and ingredient innovation to improve the food supply by creating foods that decrease the risk of overeating. Expected final online publication date for the Annual Review of Nutrition, Volume 42 is August 2022. Please see http://www.annualreviews.org/page/journal/pubdates for revised estimates.
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Affiliation(s)
- Ciarán G Forde
- Sensory Science and Eating Behavior Group, Division of Human Nutrition, Wageningen University and Research, Wageningen, The Netherlands;
| | - Eric A Decker
- Department of Food Science, University of Massachusetts, Amherst, Massachusetts, USA
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34
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Messina M, Sievenpiper JL, Williamson P, Kiel J, Erdman JW. Perspective: Soy-based Meat and Dairy Alternatives, Despite Classification as Ultra-processed Foods, Deliver High-quality Nutrition on Par with Unprocessed or Minimally Processed Animal-based Counterparts. Adv Nutr 2022; 13:726-738. [PMID: 35325028 PMCID: PMC9156366 DOI: 10.1093/advances/nmac026] [Citation(s) in RCA: 31] [Impact Index Per Article: 15.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/28/2021] [Revised: 01/13/2022] [Accepted: 03/18/2022] [Indexed: 01/16/2023] Open
Abstract
In many non-Asian countries, soy is consumed via soy-based meat and dairy alternatives, in addition to the traditional Asian soyfoods, such as tofu and miso. Meat alternatives are typically made using concentrated sources of soy protein, such as soy protein isolate (SPI) and soy protein concentrate (SPC). Therefore, these products are classified as ultra-processed foods (UPFs; group 4) according to NOVA, an increasingly widely used food-classification system that classifies all foods into 1 of 4 groups according to the processing they undergo. Furthermore, most soymilks, even those made from whole soybeans, are also classified as UPFs because of the addition of sugars and emulsifiers. Increasingly, recommendations are being made to restrict the consumption of UPFs because their intake is associated with a variety of adverse health outcomes. Critics of UPFs argue these foods are unhealthful for a wide assortment of reasons. Explanations for the proposed adverse effects of UPFs include their high energy density, high glycemic index (GI), hyper-palatability, and low satiety potential. Claims have also been made that UPFs are not sustainably produced. However, this perspective argues that none of the criticisms of UPFs apply to soy-based meat and dairy alternatives when compared with their animal-based counterparts, beef and cow milk, which are classified as unprocessed or minimally processed foods (group 1). Classifying soy-based meat and dairy alternatives as UPFs may hinder their public acceptance, which could detrimentally affect personal and planetary health. In conclusion, the NOVA classification system is simplistic and does not adequately evaluate the nutritional attributes of meat and dairy alternatives based on soy.
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Affiliation(s)
- Mark Messina
- Soy Nutrition Institute Global, Washington, DC, USA
| | - John L Sievenpiper
- Departments of Nutritional Sciences and Medicine, Temerty Faculty of Medicine, University of Toronto, Toronto, Ontario, Canada
- Division of Endocrinology and Metabolism, Department of Medicine, St. Michael's Hospital, Toronto, Ontario, Canada
- Li Ka Shing Knowledge Institute, St. Michael's Hospital, Toronto, Ontario, Canada
| | - Patricia Williamson
- Scientific and Regulatory Affairs, Research and Development, Cargill, Wayzata, MN, USA
| | - Jessica Kiel
- Scientific and Clinical Affairs, Medifast, Inc., Baltimore, MD, USA
| | - John W Erdman
- Department of Food Science and Human Nutrition, Division of Nutritional Sciences and Beckman Institute, University of Illinois at Urbana/Champaign, Urbana, IL, USA
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35
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Oliveira WQD, Sousa PHMD, Pastore GM. Olfactory and gustatory disorders caused by COVID-19: How to regain the pleasure of eating? Trends Food Sci Technol 2022; 122:104-109. [PMID: 35039714 PMCID: PMC8755554 DOI: 10.1016/j.tifs.2022.01.022] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/31/2021] [Revised: 01/03/2022] [Accepted: 01/10/2022] [Indexed: 12/16/2022]
Abstract
Background Recently, anosmia and ageusia (and their variations) have been reported as frequent symptoms of COVID-19. Olfactory and gustatory stimuli are essential in the perception and pleasure of eating. Disorders in sensory perception may influence appetite and the intake of necessary nutrients when recovering from COVID-19. In this short commentary, taste and smell disorders were reported and correlated for the first time with food science. Scope and approach The objective of this short commentary is to report that taste and smell disorders resulted from COVID-19 may impact eating pleasure and nutrition. It also points out important technologies and trends that can be considered and improved in future studies. Key findings and conclusions Firmer food textures can stimulate the trigeminal nerve, and more vibrant colors are able to increase the modulation of brain metabolism, stimulating pleasure. Allied to this, encapsulation technology enables the production of new food formulations, producing agonist and antagonist agents to trigger or block specific sensations. Therefore, opportunities and innovations in the food industry are wide and multidisciplinary discussions are needed.
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Affiliation(s)
- Williara Queiroz de Oliveira
- Laboratory of Bioflavours and Bioactive Compounds, Department of Food Science, Faculty of Food Engineering, University of Campinas, 13083-862, Campinas, SP, Brazil
| | - Paulo Henrique Machado De Sousa
- Department of Food Technology, Federal University of Ceará, Av. Mister Hull, 2977, Pici University Campus, Fortaleza, Ceará, ZIP 60356-000, Brazil
| | - Glaucia Maria Pastore
- Laboratory of Bioflavours and Bioactive Compounds, Department of Food Science, Faculty of Food Engineering, University of Campinas, 13083-862, Campinas, SP, Brazil
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An insight into the rheology and texture assessment: The influence of sprouting treatment on the whole wheat flour. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107248] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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Abstract
Food oral processing (FOP) is a fast-emerging research area in the food science discipline. Since its first introduction about a decade ago, a large amount of literature has been published in this area, forming new frontiers and leading to new research opportunities. This review aims to summarize FOP research progress from current perspectives. Food texture, food flavor (aroma and taste), bolus swallowing, and eating behavior are covered in this review. The discussion of each topic is organized into three parts: a short background introduction, reflections on current research findings and achievements, and future directions and implications on food design. Physical, physiological, and psychological principles are the main concerns of discussion for each topic. The last part of the review shares views on the research challenges and outlooks of future FOP research. It is hoped that the review not only helps readers comprehend what has been achieved in the past decade but also, more importantly, identify where the knowledge gaps are and in which direction the FOP research will go.
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Affiliation(s)
- Yue He
- Laboratory of Food Oral Processing, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, Zhejiang, China;
| | - Xinmiao Wang
- Laboratory of Food Oral Processing, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, Zhejiang, China;
| | - Jianshe Chen
- Laboratory of Food Oral Processing, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, Zhejiang, China;
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Forde CG, Bolhuis D. Interrelations Between Food Form, Texture, and Matrix Influence Energy Intake and Metabolic Responses. Curr Nutr Rep 2022; 11:124-132. [PMID: 35325399 PMCID: PMC9174310 DOI: 10.1007/s13668-022-00413-4] [Citation(s) in RCA: 12] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Accepted: 03/10/2022] [Indexed: 12/11/2022]
Abstract
Purpose of Review Nutrition often focuses on food composition, yet differences in food form, texture, and matrix influence energy intake and metabolism. This review outlines how these attributes of food impact oral processing, energy intake, and metabolism. Recent Findings Food form has a well-established impact on intake, where liquids are consumed more than solids and semi-solids. For solids, texture properties like thickness, hardness, and lubrication, and geometrical properties like size and shape influence oral processing, eating rate, and intake. Food matrix integrity can influence nutrient and energy absorption and is strongly influenced by food processing. Summary Food texture and matrix play important roles in modulating energy intake and absorption. Future research needs to consider the often overlooked role of texture and matrix effects on energy and metabolic responses to composite foods and meals. Research is needed to understand how processing impacts macro- and micro-structure of food and its long-term impact on energy balance and health.
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Affiliation(s)
- Ciarán G Forde
- Sensory Science and Eating Behaviour, Division of Human Nutrition and Health, Wageningen University and Research, Wageningen, the Netherlands.
| | - Dieuwerke Bolhuis
- Food Quality and Design, Division of Food Technology, Wageningen University and Research, Wageningen, the Netherlands
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Teo PS, Lim AJ, Goh AT, R J, Choy JYM, McCrickerd K, Forde CG. Texture-based differences in eating rate influence energy intake for minimally processed and ultra-processed meals. Am J Clin Nutr 2022; 116:244-254. [PMID: 35285882 PMCID: PMC9257473 DOI: 10.1093/ajcn/nqac068] [Citation(s) in RCA: 21] [Impact Index Per Article: 10.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/04/2021] [Accepted: 03/10/2022] [Indexed: 12/18/2022] Open
Abstract
BACKGROUND Consumption of ultra-processed foods has been linked with higher energy intakes. Food texture is known to influence eating rate (ER) and energy intake to satiation, yet it remains unclear whether food texture influences energy intakes from minimally processed and ultra-processed meals. OBJECTIVES We examined the independent and combined effects of food texture and degree of processing on ad libitum food intake. We also investigated whether differences in energy intake during lunch influenced postmeal feelings of satiety and later food intake. METHODS In this crossover study, 50 healthy-weight participants [n = 50 (24 men); mean ± SD age: 24.4 ± 3.1 y; BMI: 21.3 ± 1.9 kg/m2] consumed 4 ad libitum lunch meals consisting of "soft minimally processed," "hard minimally processed," "soft ultra-processed," and "hard ultra-processed" components. Meals were matched for total energy served, with some variation in meal energy density (±0.20 kcal/g). Ad libitum food intake (kcal and g) was measured and ER derived using behavioral coding of videos. Subsequent food intake was self-reported by food diary. RESULTS There was a main effect of food texture on intake, whereby "hard minimally processed" and "hard ultra-processed" meals were consumed slower overall, produced a 21% and 26% reduction in food weight (g) and energy (kcal) consumed, respectively. Intakes were higher for "soft ultra-processed" and "soft minimally processed" meals (P < 0.001), after correcting for meal pleasantness. The effect of texture on food weight consumed was not influenced by processing levels (weight of food: texture*processing-effect, P = 0.376), but the effect of food texture on energy intake was (energy consumed: texture*processing-effect, P = 0.015). The least energy was consumed from the "hard minimally processed" meal (482.9 kcal; 95% CI: 431.9, 531.0 kcal) and the most from the "soft ultra-processed" meal (789.4 kcal; 95% CI: 725.9, 852.8 kcal; Δ=↓∼300 kcal). Energy intake was lowest when harder texture was combined with the "minimally processed" meals. Total energy intake across the day varied directly with energy intakes of the test meals (Δ15%, P < 0.001). CONCLUSIONS Findings suggest that food texture-based differences in ER and meal energy density contribute to observed differences in energy intake between minimally processed and ultra-processed meals.This trial was registered at clinicaltrials.gov as NCT04589221.
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Affiliation(s)
- Pey Sze Teo
- Clinical Nutrition Research Centre, Singapore Institute of Food and Biotechnology Innovation, Agency for Science, Technology and Research (A*STAR), Singapore
| | - Amanda JiaYing Lim
- Clinical Nutrition Research Centre, Singapore Institute of Food and Biotechnology Innovation, Agency for Science, Technology and Research (A*STAR), Singapore
| | - Ai Ting Goh
- Clinical Nutrition Research Centre, Singapore Institute of Food and Biotechnology Innovation, Agency for Science, Technology and Research (A*STAR), Singapore
| | - Janani R
- Clinical Nutrition Research Centre, Singapore Institute of Food and Biotechnology Innovation, Agency for Science, Technology and Research (A*STAR), Singapore
| | - Jie Ying Michelle Choy
- Clinical Nutrition Research Centre, Singapore Institute of Food and Biotechnology Innovation, Agency for Science, Technology and Research (A*STAR), Singapore
| | - Keri McCrickerd
- Singapore Institute for Clinical Sciences, Agency for Science, Technology and Research (A*STAR), Singapore
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Forde CG, de Graaf K. Influence of Sensory Properties in Moderating Eating Behaviors and Food Intake. Front Nutr 2022; 9:841444. [PMID: 35265658 PMCID: PMC8899294 DOI: 10.3389/fnut.2022.841444] [Citation(s) in RCA: 14] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/22/2021] [Accepted: 01/27/2022] [Indexed: 11/20/2022] Open
Abstract
Sensory properties inform likes and dislikes, but also play an important functional role in guiding food choice and intake behavior. Odors direct food choice and stimulate sensory-specific appetites and taste helps to anticipate calorie and nutrient content of food. Food textures moderate eating rate and the energy consumed to satiation and post-ingestive metabolism. We summarize how sensory cues moderate intake, and highlight opportunities to apply sensory approaches to improve dietary behavior. Salt, sweet and savory taste influence liking, but also influence energy intake to fullness, with higher taste intensity and duration linked to lower intake. Psycho-physical studies show it is relatively easy to rank taste intensities at different concentrations but more challenging to discriminate fat contents, and fat discrimination declines further when combined with high-taste intensity. Fat has low impact on sensory intensity, but makes significant contributions to energy content. Combinations of high taste and fat-content can promote passive energy over-consumption, and adding fat also increases energy intake rate (kcals/min), reducing opportunities to orally meter consumption. Consumers adapt their oral processing behaviors to a foods texture, which can influence the rate and extent of energy intake. Understanding how texture influences eating behaviors and bolus formation, affords new opportunities to impact eating rate, energy intake and metabolic response to food. Food formulation has traditionally focused on composition and sensory appeal. Future research needs to consider the role of sensory properties in moderating consumer interaction with their food environment, and how they influence calorie selection, and shape our eating behaviors and intake.
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Gibney MJ, Forde CG. Nutrition research challenges for processed food and health. NATURE FOOD 2022; 3:104-109. [PMID: 37117956 DOI: 10.1038/s43016-021-00457-9] [Citation(s) in RCA: 34] [Impact Index Per Article: 17.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/03/2021] [Accepted: 12/22/2021] [Indexed: 04/30/2023]
Abstract
Existing highly processed food (HPF) classification systems show large differences in the impact of these foods on biochemical risk factors for disease. If public health nutrition is to consider the degree of food processing as an important element of the link between food and health, certain gaps in research must be acknowledged. Quantifying the food additive exposure derived from HPFs is a task made challenging by the lack of data available on the occurrence and concentration of additives in food and the degree to which the natural occurrence of additives in unprocessed foods confounds exposure estimates. The proposed role of HPFs in health outcomes could also be associated with altered nutrient profiles. Differences exist within and between HPF classification systems in this regard and there are conflicting data on the impact of controlling for nutrient intake. Furthermore, research is needed on how the sensory aspects of HPFs contribute to energy intake. Current data suggest that high energy intake rate may be the mechanism linking HPFs and increased energy intake. A high priority now is to clarify the basis of definitions used to categorize foods as highly processed and, in a constructive sense, to distinguish between the contributions of nutrients, additives and sensory properties to health.
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Affiliation(s)
- Michael J Gibney
- Institute of Food and Health, University College Dublin, Dublin, Ireland.
| | - Ciarán G Forde
- Sensory Science and Eating Behaviour, Division of Human Nutrition and Health, Wageningen University and Research, Wageningen, Netherlands
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Dicken SJ, Batterham RL. The Role of Diet Quality in Mediating the Association between Ultra-Processed Food Intake, Obesity and Health-Related Outcomes: A Review of Prospective Cohort Studies. Nutrients 2021; 14:23. [PMID: 35010898 PMCID: PMC8747015 DOI: 10.3390/nu14010023] [Citation(s) in RCA: 88] [Impact Index Per Article: 29.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/30/2021] [Revised: 12/14/2021] [Accepted: 12/16/2021] [Indexed: 12/11/2022] Open
Abstract
Prospective cohort studies show that higher intakes of ultra-processed food (UPF) increase the risk of obesity and obesity-related outcomes, including cardiovascular disease, cancer and type 2 diabetes. Whether ultra-processing itself is detrimental, or whether UPFs just have a lower nutritional quality, is debated. Higher UPF intakes are inversely associated with fruit, vegetables, legumes and seafood consumption. Therefore, the association between UPFs and poor health could simply be from excess nutrient intake or from a less healthful dietary pattern. If so, adjustment for dietary quality or pattern should explain or greatly reduce the size of the significant associations between UPFs and health-related outcomes. Here, we provide an overview of the literature and by using a novel approach, review the relative impact of adjusting for diet quality/patterns on the reported associations between UPF intake and health-related outcomes in prospective cohort studies. We find that the majority of the associations between UPFs, obesity and health-related outcomes remain significant and unchanged in magnitude after adjustment for diet quality or pattern. Our findings suggest that the adverse consequences of UPFs are independent of dietary quality or pattern, questioning the utility of reformulation to mitigate against the obesity pandemic and wider negative health outcomes of UPFs.
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Affiliation(s)
- Samuel J. Dicken
- Centre for Obesity Research, Department of Medicine, University College London (UCL), London WC1E 6JF, UK;
| | - Rachel L. Batterham
- Centre for Obesity Research, Department of Medicine, University College London (UCL), London WC1E 6JF, UK;
- Bariatric Centre for Weight Management and Metabolic Surgery, University College London Hospital (UCLH), London NW1 2BU, UK
- National Institute for Health Research, Biomedical Research Centre, University College London Hospital (UCLH), London W1T 7DN, UK
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Choy J, Goh A, Chatonidi G, Ponnalagu S, Wee S, Stieger M, Forde C. Impact of food texture modifications on oral processing behaviour, bolus properties and postprandial glucose responses. Curr Res Food Sci 2021; 4:891-899. [PMID: 34917949 PMCID: PMC8646128 DOI: 10.1016/j.crfs.2021.11.018] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/04/2021] [Revised: 11/15/2021] [Accepted: 11/26/2021] [Indexed: 12/04/2022] Open
Abstract
Several studies have demonstrated food texture manipulation on oral processing behaviour (OPB). We explored the effect of texture-differences of equivalent carbohydrate load on OPB, bolus properties and postprandial glycaemic responses (PPG). In a randomised cross-over, within-subjects, non-blinded design, healthy male participants (N = 39) consumed fixed portions of white rice (WR) and rice cake (RC) while being video recorded to measure microstructural eating behaviours. PPG was compared between test foods over a period of 120-min, and the bolus properties and saliva uptake at swallow were measured for both test foods. RC displayed higher instrumental hardness, chewiness and Young's modulus than WR (p = 0.01), and participants perceived RC as more springy and sticky than WR (p < 0.001). The RC meal was chewed more per bite (p < 0.001) and consumed at a faster eating rate (p = 0.033) than WR. WR bolus particles were smaller at swallow (p < 0.001) with a larger total surface area (p < 0.001), compared to RC. The glucose response for RC was significantly higher during the first 30-min postprandial period (p = 0.010), and lower in the later (30-120 min) postprandial period (p = 0.031) compared to WR. Total blood glucose iAUC did not differ significantly between WR and RC meals despite their large differences in texture, OPB and bolus properties. Oro-sensory exposure time was a significant predictor of glucose iAUC30min for both test meals (RC, p = 0.003; WR, p = 0.029). Saliva uptake in the bolus was significantly positively associated with blood glucose during the first 30-min postprandial period for the RC meal (p = 0.008), but not for WR. We conclude that food texture modifications can influence OPB and bolus properties which are key contributors to the dynamic evolution of the glycaemic response. Total blood glucose responses were the same for both test foods, though differences in oral processing and bolus properties influenced temporal changes in PPG.
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Affiliation(s)
- J.Y.M. Choy
- Clinical Nutrition Research Centre (CNRC), Singapore Institute for Food and Biotechnology Innovation), Agency for Science, Technology and Research (A*STAR), Singapore
| | - A.T. Goh
- Clinical Nutrition Research Centre (CNRC), Singapore Institute for Food and Biotechnology Innovation), Agency for Science, Technology and Research (A*STAR), Singapore
| | - G. Chatonidi
- Clinical Nutrition Research Centre (CNRC), Singapore Institute for Food and Biotechnology Innovation), Agency for Science, Technology and Research (A*STAR), Singapore
| | - S. Ponnalagu
- Clinical Nutrition Research Centre (CNRC), Singapore Institute for Food and Biotechnology Innovation), Agency for Science, Technology and Research (A*STAR), Singapore
| | - S.M.M. Wee
- Clinical Nutrition Research Centre (CNRC), Singapore Institute for Food and Biotechnology Innovation), Agency for Science, Technology and Research (A*STAR), Singapore
| | - M. Stieger
- Wageningen University, Sensory Science and Eating Behaviour, Division of Human Nutrition and Health, P.O. Box 17, 6700, AA Wageningen, the Netherlands
| | - C.G. Forde
- Clinical Nutrition Research Centre (CNRC), Singapore Institute for Food and Biotechnology Innovation), Agency for Science, Technology and Research (A*STAR), Singapore
- Wageningen University, Sensory Science and Eating Behaviour, Division of Human Nutrition and Health, P.O. Box 17, 6700, AA Wageningen, the Netherlands
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44
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Analyzing the most promising innovations in food printing. Programmable food texture and 4D foods. FUTURE FOODS 2021. [DOI: 10.1016/j.fufo.2021.100093] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/15/2023] Open
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45
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Natural polymer-sourced interpenetrating network hydrogels: Fabrication, properties, mechanism and food applications. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.07.031] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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46
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Liu Y, Yi S, Ye T, Leng Y, Alomgir Hossen M, Sameen DE, Dai J, Li S, Qin W. Effects of ultrasonic treatment and homogenization on physicochemical properties of okara dietary fibers for 3D printing cookies. ULTRASONICS SONOCHEMISTRY 2021; 77:105693. [PMID: 34343823 PMCID: PMC8348173 DOI: 10.1016/j.ultsonch.2021.105693] [Citation(s) in RCA: 23] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 04/28/2021] [Revised: 06/30/2021] [Accepted: 07/22/2021] [Indexed: 06/13/2023]
Abstract
This paper presents a means to modify the attributes of okara fiber using ultrasonic and high-speed shearing treatment. The results of scanning electron microscopy and differential scanning calorimetry reveal that the modified okara fiber demonstrates small particle size and high thermal stability. When the 500 W-15,000 rpm combination is used for okara-fiber treatment, the latter exhibits excellent swelling (SC) as well as water- and oil-holding capacities. When 6% of modified okara fiber is added to the dough, the resulting cookies demonstrate the best printing performance. Subsequently, the printing parameters can be optimized to obtain the best filling rate of 30%. The corresponding nozzle diameter and printing speed equal 0.8 mm and 50 mm/s, respectively. Finally, the 3D-printed cookies containing okara fiber are compared against those commonly available in the market via sensory evaluation. As observed, the 3D-printed cookies were more acceptable to people. Therefore, the addition of the okara dietary fiber to the cookie dough not only improves the okara utilization rate but also increases the dietary-fiber content in the cookie, thereby alleviating the occurrence of obesity in modern society.
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Affiliation(s)
- Yaowen Liu
- College of Food Science, Sichuan Agricultural University, Yaan 625014, China.
| | - Shengkui Yi
- College of Food Science, Sichuan Agricultural University, Yaan 625014, China
| | - Tingting Ye
- College of Food Science, Sichuan Agricultural University, Yaan 625014, China
| | - Ying Leng
- College of Food Science, Sichuan Agricultural University, Yaan 625014, China
| | - Md Alomgir Hossen
- College of Food Science, Sichuan Agricultural University, Yaan 625014, China
| | - Dur E Sameen
- College of Food Science, Sichuan Agricultural University, Yaan 625014, China
| | - Jianwu Dai
- College of Mechanical and Electrical Engineering, Sichuan Agricultural University, Yaan 625014, China
| | - Suqing Li
- College of Food Science, Sichuan Agricultural University, Yaan 625014, China
| | - Wen Qin
- College of Food Science, Sichuan Agricultural University, Yaan 625014, China.
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Lucassen DA, Lasschuijt MP, Camps G, Van Loo EJ, Fischer ARH, de Vries RAJ, Haarman JAM, Simons M, de Vet E, Bos-de Vos M, Pan S, Ren X, de Graaf K, Lu Y, Feskens EJM, Brouwer-Brolsma EM. Short and Long-Term Innovations on Dietary Behavior Assessment and Coaching: Present Efforts and Vision of the Pride and Prejudice Consortium. INTERNATIONAL JOURNAL OF ENVIRONMENTAL RESEARCH AND PUBLIC HEALTH 2021; 18:7877. [PMID: 34360170 PMCID: PMC8345591 DOI: 10.3390/ijerph18157877] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 06/24/2021] [Revised: 07/22/2021] [Accepted: 07/23/2021] [Indexed: 01/10/2023]
Abstract
Overweight, obesity and cardiometabolic diseases are major global health concerns. Lifestyle factors, including diet, have been acknowledged to play a key role in the solution of these health risks. However, as shown by numerous studies, and in clinical practice, it is extremely challenging to quantify dietary behaviors as well as influencing them via dietary interventions. As shown by the limited success of 'one-size-fits-all' nutritional campaigns catered to an entire population or subpopulation, the need for more personalized coaching approaches is evident. New technology-based innovations provide opportunities to further improve the accuracy of dietary assessment and develop approaches to coach individuals towards healthier dietary behaviors. Pride & Prejudice (P&P) is a unique multi-disciplinary consortium consisting of researchers in life, nutrition, ICT, design, behavioral and social sciences from all four Dutch Universities of Technology. P&P focuses on the development and integration of innovative technological techniques such as artificial intelligence (AI), machine learning, conversational agents, behavior change theory and personalized coaching to improve current practices and establish lasting dietary behavior change.
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Affiliation(s)
- Desiree A. Lucassen
- Division of Human Nutrition and Health, Wageningen University & Research, Stippeneng 4, 6708 WE Wageningen, The Netherlands; (D.A.L.); (M.P.L.); (G.C.); (K.d.G.); (E.J.M.F.)
| | - Marlou P. Lasschuijt
- Division of Human Nutrition and Health, Wageningen University & Research, Stippeneng 4, 6708 WE Wageningen, The Netherlands; (D.A.L.); (M.P.L.); (G.C.); (K.d.G.); (E.J.M.F.)
| | - Guido Camps
- Division of Human Nutrition and Health, Wageningen University & Research, Stippeneng 4, 6708 WE Wageningen, The Netherlands; (D.A.L.); (M.P.L.); (G.C.); (K.d.G.); (E.J.M.F.)
| | - Ellen J. Van Loo
- Marketing and Consumer Behavior Group, Wageningen University & Research, Hollandseweg 1, 6706 KN Wageningen, The Netherlands; (E.J.V.L.); (A.R.H.F.)
| | - Arnout R. H. Fischer
- Marketing and Consumer Behavior Group, Wageningen University & Research, Hollandseweg 1, 6706 KN Wageningen, The Netherlands; (E.J.V.L.); (A.R.H.F.)
| | - Roelof A. J. de Vries
- Biomedical Signals and Systems, University of Twente, Drienerlolaan 5, 7522 NB Enschede, The Netherlands;
| | - Juliet A. M. Haarman
- Human Media Interaction, University of Twente, Drienerlolaan 5, 7522 NB Enschede, The Netherlands;
| | - Monique Simons
- Consumption and Healthy Lifestyles, Wageningen University & Research, Hollandseweg 1, 6706 KN Wageningen, The Netherlands; (M.S.); (E.d.V.)
| | - Emely de Vet
- Consumption and Healthy Lifestyles, Wageningen University & Research, Hollandseweg 1, 6706 KN Wageningen, The Netherlands; (M.S.); (E.d.V.)
| | - Marina Bos-de Vos
- Faculty of Industrial Design Engineering, Delft University of Technology, Landbergstraat 15, 2628 CE Delft, The Netherlands;
| | - Sibo Pan
- Systemic Change Group, Department of Industrial Design, Eindhoven University of Technology, Atlas 7.106, 5612 AP Eindhoven, The Netherlands; (S.P.); (X.R.); (Y.L.)
| | - Xipei Ren
- Systemic Change Group, Department of Industrial Design, Eindhoven University of Technology, Atlas 7.106, 5612 AP Eindhoven, The Netherlands; (S.P.); (X.R.); (Y.L.)
- School of Design and Arts, Beijing Institute of Technology, 5 Zhongguancun St. Haidian District, Beijing 100081, China
| | - Kees de Graaf
- Division of Human Nutrition and Health, Wageningen University & Research, Stippeneng 4, 6708 WE Wageningen, The Netherlands; (D.A.L.); (M.P.L.); (G.C.); (K.d.G.); (E.J.M.F.)
| | - Yuan Lu
- Systemic Change Group, Department of Industrial Design, Eindhoven University of Technology, Atlas 7.106, 5612 AP Eindhoven, The Netherlands; (S.P.); (X.R.); (Y.L.)
| | - Edith J. M. Feskens
- Division of Human Nutrition and Health, Wageningen University & Research, Stippeneng 4, 6708 WE Wageningen, The Netherlands; (D.A.L.); (M.P.L.); (G.C.); (K.d.G.); (E.J.M.F.)
| | - Elske M. Brouwer-Brolsma
- Division of Human Nutrition and Health, Wageningen University & Research, Stippeneng 4, 6708 WE Wageningen, The Netherlands; (D.A.L.); (M.P.L.); (G.C.); (K.d.G.); (E.J.M.F.)
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Impact of Individual Differences in Eating Rate on Oral Processing, Bolus Properties and Post-Meal Glucose Responses. Physiol Behav 2021; 238:113495. [PMID: 34116051 DOI: 10.1016/j.physbeh.2021.113495] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/05/2021] [Revised: 06/03/2021] [Accepted: 06/04/2021] [Indexed: 11/21/2022]
Abstract
PURPOSE Modifying food texture has been shown to influence oral processing behaviour. We explored the impact of food texture on oral processing, bolus formation and post-prandial glucose responses (PPG) among fast and slow eaters. METHODS Male participants (N=39) were split into fast or slow eaters based on natural differences in eating rate when consuming two carbohydrate-equivalent test-meals differing in texture (white rice and rice cake). PPG and satiety responses were compared for fast and slow eaters over 120-min for each test-meal. Each groups test-meal PPG was compared for bolus and saliva properties at the point of swallow. RESULTS White rice displayed lower instrumental hardness, chewiness and Young's modulus and was perceived less chewy, springy and sticky than rice cake. Slow eaters (n=24, white rice: 13.3 g/min; rice cake: 15.1 g/min) required an average 42% more chews per bite (p < 0.001), had 60% longer oral exposure time (OET), and consumed both test-meals (p < 0.001) at half the eating rate of fast eaters (n=15). Slow eaters had higher PPG following the rice cake meal at 15 (p = 0.046) and 45 min (p = 0.034) than fast eaters. A longer OET was a positive predictor of early PPG at 30-min after the white rice meal (β = 0.178, p = 0.041) and saliva uptake was a significant predictor (β = 0.458, p = 0.045) of PPG for slow eaters when consuming rice cake. Increasing food hardness and stiffness (Young's modulus) had a greater impact on eating rate for slow eaters than fast eaters. CONCLUSIONS Eating rate, oral exposure time and bolus saliva uptake were the predictors of an individual's post-prandial glycaemic response amongst slow eaters. Increasing the number of chews per bite with a longer oral exposure time increased saliva uptake in the bolus at the moment of swallowing and enhanced temporal changes in PPG, leading to greater glycaemic peaks in rice cake meal. Differences in eating rate between slow and fast eaters when consuming rice cake meal influenced temporal changes in PPG but not total PPG, and bolus properties did not differ between eating rate groups.
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Lasschuijt MP, de Graaf K, Mars M. Effects of Oro-Sensory Exposure on Satiation and Underlying Neurophysiological Mechanisms-What Do We Know So Far? Nutrients 2021; 13:nu13051391. [PMID: 33919044 PMCID: PMC8143001 DOI: 10.3390/nu13051391] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/01/2021] [Revised: 04/12/2021] [Accepted: 04/13/2021] [Indexed: 11/16/2022] Open
Abstract
The mouth is the first part of the gastrointestinal tract. During mastication sensory signals from the mouth, so-called oro-sensory exposure, elicit physiological signals that affect satiation and food intake. It has been established that a longer duration of oro-sensory exposure leads to earlier satiation. In addition, foods with more intense sweet or salty taste induce earlier satiation compared to foods that are equally palatable, but with lower taste intensity. Oro-sensory exposure to food affects satiation by direct signaling via the brainstem to higher cortical regions involved in taste and reward, including the nucleus accumbens and the insula. There is little evidence that oro-sensory exposure affects satiation indirectly through either hormone responses or gastric signals. Critical brain areas for satiation, such as the brainstem, should be studied more intensively to better understand the neurophysiological mechanisms underlying the process of satiation. Furthermore, it is essential to increase the understanding of how of highly automated eating behaviors, such as oral processing and eating rate, are formed during early childhood. A better understanding of the aforementioned mechanisms provides fundamental insight in relation to strategies to prevent overconsumption and the development of obesity in future generations.
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Guo Q. Understanding the oral processing of solid foods: Insights from food structure. Compr Rev Food Sci Food Saf 2021; 20:2941-2967. [PMID: 33884754 DOI: 10.1111/1541-4337.12745] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/13/2020] [Revised: 02/17/2021] [Accepted: 03/03/2021] [Indexed: 01/25/2023]
Abstract
Understanding the relationship between the structure of solid foods and their oral processing is paramount for enhancing features such as texture and taste and for improving health-related factors such as management of body weight or dysphagia. This paper discusses the main aspects of the oral processing of solid foods across different categories: (1) oral physiology related to chewing, (2) in-mouth food transformation, (3) texture perception, and (4) taste perception, and emphasis is placed on unveiling the underlying mechanisms of how food structure influences the oral processing of solid foods; this is exemplified by comparing the chewing behaviors for a number of representative solid foods. It highlights that modification of the texture/taste of food based on food structure design opens up the possibility for the development of food products that can be applied in the management of health.
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Affiliation(s)
- Qing Guo
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China.,National Engineering Research Center for Fruit and Vegetable Processing, China Agricultural University, Beijing, China.,Key Laboratory of Fruits and Vegetables Processing of Ministry of Agriculture and Rural Affairs, China Agricultural University, Beijing, China
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